italian biscotti

Ingredients

• Servings: 30
• 12 ounces butter
• 1 3/4 cups white sugar
• 6 eggs
• 1 teaspoon anise extract
• 2 teaspoons vanilla extract
• 6 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 8 ounces chopped almonds

Recipe

• preheat oven to 350 degrees f ( 165 degrees c ).
• in a large bowl, cream the butter and sugar together. add eggs one at a time; beat until fluffy. stir in the anise and vanilla extracts. sift together the flour, baking powder, and salt; add them to the egg mixture along with the chopped almonds. stir with a spoon and as the dough comes together, knead by hand.
• divide the dough into 4 parts. roll each piece into a log about 15 inches long. place logs cookie sheets, 2 to a sheet, the long way. flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. bake for 25 to 30 minutes in the preheated oven, loaves should be firm. cut the loaves into diagonal slices 1/2 inch wide, place the slices the cookie sheets and return to the oven. toast on one side, then turn them over to do the other side. this will take about 7 to 10 minutes.