| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick (1/2 cup) unsalted |
|
|
Butter, softened |
| 3/4 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
tb |
Anise extract |
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Crushed aniseed |
|
|
An egg wash made by beating |
|
|
Together 1 large egg & 2 |
|
TB |
milk |
INSTRUCTIONS
In a bowl with an electric mixer cream the butter, beat in the sugar,
a little at a time, & beat the mixture until it is light & fluffy.
Beat in the eggs, 1 at a time, beating well after each addition, beat
the mixture until it is thick & pale, & beat in the anise extract. In
another bowl combine the flour, the baking powder, the salt, and the
aniseed & beat the mixture into the butter mixture to form a sticky
dough. Halve the dough & with floured hands pat each half into a
14-by-4 inch rectangle on a buttered baking sheet. Brush the
rectangles well with the egg wash & bake them in the upper third of a
preheated 375F oven for 20-25 minutes, or until they are golden brown
& a skewer comes out clean. Cut the rectangles crosswise diagonally
into 3/4 inch slices, turn the slices on their sides and bake them in
the 375F oven for 5 minutes. Turn the slices & bake them for 5
minutes more. Let the slices cool on racks & store them in airtight
containers. Makes about 34 biscotti.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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