"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Biscotti (Twice-Baked Cookies) Recipe

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This recipe for Biscotti (Twice-Baked Cookies), by , is from Nonna Hilda's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nonna Hilda
Added: Tuesday, July 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 cube (1.2 c.) butter, melted
2 tbsp. anlse seeds
3 tbsp. whiskey or sweet sherry or 2 tsp. vanilla and 2 tbsp. water
3 eggs
2 3/4 c. flour
2 tsp. baking powder
1 c. coarsely chopped or sliced almonds or walnuts

Directions:
Directions:
In mixing bowl, combine sugar, butter, anlse seeds, and whiskey. Beat in eggs until light.
Combine flour with baking powder; sift into first mixture; stir thoroughly. Add nuts. Cover and refrigerate 2-3 hours.

Directly on greased baking sheets shape dough with the hands to form flat loaves about 1 1/2-inch thick and 2-inches wide. Place 2 loaves to a pan, set well apart. Bake at 375 for 20 minutes, or until lightly browned.

Let loaves cool on baking sheets about 10 minutes. Then cut into diagonal slices about 3/4-inch thick. Place slices close together, cut sides down, on baking sheets. Bake at 375 10-15 minutes longer or until lightly toasted around the edges. Cool on wire racks and store in airtight containers.

Number Of Servings:
Number Of Servings:
Makes 4 loaves, about 4 dozen cookies.

 

 

 

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