| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
Breads, Breakfast, Ethnic, Italian |
18 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1/3 |
c |
Butter; cold |
| 1/4 |
c |
Lard; cold |
| 4 |
|
Whole eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Almond extract |
| 1 |
tb |
Anise seed |
| 1 |
c |
Almonds; ground |
INSTRUCTIONS
Sift together flour, sugar, salt, and baking powder. Cut butter and lard
into mixture. Beat eggs slightly and beat in vanilla and almond extracts.
Quickly stir egg mixture, anise seed, and almonds into dry ingredients.
Turn out on a floured board and knead until dough is no longer sticky.
Divide dough into 6-8 pieces. Roll with hands into long rolls. Place rolls
on greased baking pans and flatten slightly with hands. Bake at 325 degrees
for 25-30 minutes. Slice each roll diagonally into 3/4 inch pieces. Return
to baking pan, cut side up, and bake at 375 degrees for 5 minutes. Turn
biscotti over and bake 5 minutes more.
Recipe by: Elizabeth Powell
Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net>
on Feb 16, 1998
A Message from our Provider:
“Hurting? No one understands like Jesus”