{"id":2753,"date":"2023-06-03T01:27:41","date_gmt":"2023-06-03T01:27:41","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2753"},"modified":"2026-06-01T11:02:58","modified_gmt":"2026-06-01T11:02:58","slug":"biscotti","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/biscotti\/","title":{"rendered":"Biscotti"},"content":{"rendered":"\n

From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n\n

Beat:<\/p>\n\n\n\n

2 eggs<\/strong><\/em><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1\/4 c sugar<\/em><\/strong><\/p>\n\n\n\n

1\/4 c oil<\/em><\/strong><\/p>\n\n\n\n

1 tsp lemon extract<\/em><\/strong><\/p>\n\n\n\n

2 1\/2 tsp baking powder<\/em><\/strong><\/p>\n\n\n\n

1 1\/4 c flour + 2 Tbsp<\/em><\/strong><\/p>\n\n\n\n

If dough is too soft add 1-2 Tbsp flour.<\/p>\n\n\n\n

Drop onto a greased pan.<\/p>\n\n\n\n

Using oiled hands, shape into a log.<\/p>\n\n\n\n

Bake @ 350, 12-14 min<\/p>\n\n\n\n

Take from oven, slice, transfer slices to clean pan, cut side down.<\/p>\n\n\n\n

Bake for approx. 12 min.<\/p>\n\n\n\n

Turn over & bake 6 more minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

AnnMarie Barkwell<\/p>\n","protected":false},"author":1,"featured_media":7166,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,19],"tags":[48,86,68,106],"class_list":["post-2753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-shapedcookies","tag-annmarie-barkwell","tag-biscotti","tag-italian","tag-recipe","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t