Theresa’s Biscotti

Every observer with even minimal comprehension of the Christmas season knows the value of sharing moments with family. For Theresa Greco, one such relative, Aunt Rosie, has proven an inspiration to her baking proficiency, having passed this recipe on to the East Passyunk Crossing native.

Now residing in Arizona, where she oversees The Food Hunter’s Guide to Cuisine and works as a law librarian, Greco will have you fulfilling your binding agreement to sate your taste buds if you prepare these cookies. Due to their being hard and dry, the offerings are perfect for dunking, with various parts of Italy serving them with wine because of that. No matter your beverage choice, may your dunks be delicious.


1/2 cup of butter

1/2 cup of shortening

1 cup of sugar

6 eggs

3 cups of flour

1 teaspoon of baking powder

1 teaspoon of vanilla

1 teaspoon of anise extract


Preheat the oven to 350 degrees.

Beat together the butter and the shortening. Add the sugar, and beat until well blended. Add the eggs one at a time, and mix in the vanilla and the extract.

Slowly add the flour and baking powder, mixing well after incorporating each. Form the stiff batter into four 3-inch-wide slabs on an ungreased cookie sheet. Bake for 20 minutes or until golden brown. Cut into 1-inch bars, and return to the oven for 20 minutes, flipping them halfway through the process. SPR

Photo: Theresa Greco