In a large bowl, dissolve yeast in water. Add sugar, blending well. Add
remaining ingredients except the flour. Beat until well blended. Add flour,
a little at a time, mixing well until dough is soft, but not sticky. Place
on board and knead dough with heel of hands until smooth. Use additional
flour sparingly or dough will become stiff. Tear off pieces of dough the
size of an egg and fashion into a rope and seal (doughnut shape). Plunge
biscotti, a few at a time, into 4 quarts of rapidly boiling water. Let
biscotti rise to top and cook for 1 minute. Remove with slotted spoon. Cool
on large dish cloth. Slit cooled biscotti with a sharp knife along the
perimeter and place on lightly greased cookie sheet. Bake in a 450 degrees
oven for about 10 minutes until double in size. Lower oven to 350 degrees
and bake until brown. Cool. Frost with lemon icing, if desired. Yields 4
dozen biscotti.
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
Posted to MC-Recipe Digest V1 #920 by Dianne Weinsaft <dee@ncsi.net> on Nov
24, 1997
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