| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
c |
Sugar |
| 6 |
|
Eggs |
| 1 |
T |
Anise extract |
| 1 |
c |
Ground almonds |
| 1 |
t |
Salt |
| 1 |
T |
plus 1 tsp baking powder |
| 4 |
c |
plus 2 Tb flour |
INSTRUCTIONS
Cream butter with sugar; add eggs one at a time and beat after each
addition. Add anise, then nuts and dry ingredients. Spread in
horseshoe shape on 2 buttered and floured cookie sheets. 2. Bake at
350F for 15-18 minutes. When set enough to cut, cut in one-inch
pieces and lay each on its side. Continue baking at 225F or 250F for
about two hours, or until the biscotti are as hard as you like them.
These are foolproof and keep for weeks in a jar. Great for dunking in
coffee or milk. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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