"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

BISCOTTI Recipe

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This recipe for BISCOTTI, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Angie Cassara
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“A Cassara and Stallone specialty. Great for the holidays and St. Joseph Day”


½ cup butter softened
1 cup sugar
3 eggs
2 cups & 2 Tblspn. sifted flour
2 ¼ tspn. baking powder
2 tspn. anise or almond extract (I prefer almond!)
1 pkge. whole almonds

Directions:
Directions:
Cream butter and sugar in mixing bowl until light and fluffy. Beat in eggs one at a time. Add mixture of flour and baking powder. Gradually, mixing until smooth. Add almond or anise extract and mix well. Fold in almonds. Spoon onto greased and floured baking sheet. Shape into a rectangle, 2” wide.

Bake at 350 degrees for 15-20 minutes or until golden brown. Remove from oven. Slice diagonally while still warm. Place slices on a baking sheet and toast in 350 degree oven for 10 minutes on each side.

Number Of Servings:
Number Of Servings:
12 people or more
Preparation Time:
Preparation Time:
See above
Personal Notes:
Personal Notes:
I grew up with these cookies. Both my grandmothers and my Mom would make these. I especially remember Mom making them when she lived with me during the last 7 years of her life. They were so good. I have made them twice and someday, when I retire, I was thinking of starting a business making Biscotti. These are the smaller authentic Italian kind.

 

 

 

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