| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | Cookie | 50 | Servings |
INGREDIENTS
| 1 | Stick butter or margarine | |
| 1 | c | Sugar |
| 2 | ts | Anise flavoring |
| 3 | Eggs | |
| 1 | c | Coarsely chopped toasted almonds; walnuts, or hazelnuts (or a combo) |
| 3 | c | Sifted flour |
| 3 | ts | Baking powder |
| 1 | ts | Salt |
INSTRUCTIONS
From: George McTyre <MCTYREG@baylor.edu> Date: Fri, 2 Dec 1994 21:04:46 GMT From my friend, Rob Rodini, this recipe for Italian biscotti! Preheat oven to 350. Cream together butter, sugar and anise flavoring. Beat eggs and hazelnuts into the above mixture. (Note: if you use a highpowered mixer for chopping nuts, do by hand at end; they tend to get too fine otherwise.) Add flour, baking powder and salt. On a floured surface, knead gently until smooth. Divide dough intothree equal pieces and shape into a roll just under the length of a cookie baking sheet. Roll the roll into sesame seeds to coat it (optional). Place each roll on a cookie sheet and bake 30 minutes. Remove from oven, cool and then slice roll cross wise into about 3/4 in diagonal slices. Toast about 10 minutes on each side. Note: My fiends have done variations whereby they've 1/2 cup of flour with sifted cocoa. And have sometimes added chocolate chips. It's a recipe you can play around with. Also, egg substitute seems to work well. COOL COMPLETELY before storing; they keep almost indefinitely in an airtight container. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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