Being half Italian, biscotti cookies are some of my most favorite cookies. And I got my hands on my grandma’s biscotti cookie recipe and, of course, had to bubbly-ize it and see if they are just as good, if not better.
And since the recipe is down below, you know we love these almost as much as the original biscotti cookies that my grandma used to make.
If you’re not familiar with biscotti cookies, they are a hard, crunchy cookies that are usually baked twice. In Italian, “bis” means “twice” and “cotti” means “cooked,” hence the twice baked cookies.
So, here’s what is interesting….when I was growing up, our family biscotti cookies were softer than the ones I’d get from the store or when at a friend’s house. And I always held true that I loved my grandma’s biscotti cookies the best.
Fast forward 20 something years and I learn that that biscotti were baked twice and supposed to be hard and crunchy. Apparently my grandpa liked them soft, so my grandma never put them back into the oven for the second round or if she did, she didn’t do it for very long.
So for many, many years, I thought everyone else was making strange biscotti cookies. So needless to say, this recipe is tweaked a bit from my grandma’s with the addition of bubbly, but in honor of my grandparents, we’ve also made returning them to the oven for the second baking optional.
Bubbly Biscotti Cookies
- 1 stick of Butter
- 1 cup of Sugar
- 2 Eggs
- 1 t. Anise
- 1/4 cup Bubbly
- 2 cups of Flour
- 2 t. Baking Powder
- Cream butter & sugar.
- Add eggs one at a time & blend well.
- Add anise.
- Add bubbly.
- Sift dry ingredients & add gradually working into a soft dough.
- Spread mixture into 2 rectangular loaves about 1/2 inch thick on greased cookie sheet.
- Bake at 375 for 15 to 20 min. Let cool.
- Cut loaves into 1 inch slices.
- Arrange loosely on cookie sheet & return to oven for a few minutes or until lightly toasted. (Optional and will make them harder and crunchier much like you get from store bought biscotti.)
Bubbly Hazelnut Coffee
What pairs perfectly with a bubbly biscotti cookie? Coffee, of course. But not just any coffee, how about a bubbly coffee cocktail?
If you have been around for a bit, you know my most favorite early morning drink on any Alaska Airlines flight is coffee with Crater Lake Hazelnut Vodka.
Needless to say, it has been my mission to create an amazing bubbly cocktail using this and…we finally did it!
Bubbly Hazelnut Coffee
- 3 oz Cold Brew Coffee
- 1 oz Crater Lake Hazelnut Vodka
- Champagne Soda/Cream Soda
- In your favorite champagne glass, add cold brew coffee, vodka and finally champagne soda. If you can’t find champagne soda, cream soda would work as well.
TIPS: This is great with Vanilla vodka and a splash of Kahlua as well.
If we had any almond sparkling wine on hand, we certainly would have tested that as well. We believe that would be delicious!
Crater Lake Hazelnut Vodka, in my opinion, is a one of a kind and cannot be duplicated. Every person I have introduced it to absolutely loves it. This hazelnut vodka belongs on every coffee bar for those brunch lovers that prefer a coffee drink over a mimosa.
Want More?
We’ve been having a lot of fun with Crater Lake Vodkas this year. We’ve made some delicious bubbly cocktails with their Northwest Berry and Sweet Ginger as well. Do you want those recipes? Follow us on Instagram or Pinterest at Bubbly Side of Life.
Crater Lake can be hard to get in certain areas of the country, but they do ship as well. And if they ship to your state, you might as well stock up on all 3 vodka flavors that we love over here at Bubbly Side of Life.
Are you just as surprised as many others that we bake with bubbly? Well, check out all of our delicious bubbly bites on the blog that all have one common ingredient: bubbly, of course.
