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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Biscottini di Giorgia Recipe

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This recipe for Biscottini di Giorgia is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1 c. melted butter
4 tbsp. anise seed
4 tbsp. anise liqueor
3 tbsp. bourbon or
2 tbsp. vanilla & 2 tbsp.
water
2 c. coarsley chopped almonds
6 eggs
5 1/2 c. flour
1 tsp. baking powder
Directions:
Directions:
Mix sugar with butter, anise seed, anise liqueor, bourbon and nuts. Beat in the eggs. Sift and measure flour and sift again with baking powder into the sugar mixture; blend throughly. Cover and chill dough 2-3 hours.

On a lightly floured board, shape dough with your hands to form flat loaves that are about 1/2" thick and 2 " wide. Place 2 loaves parallel and well apart on a buttered cookie sheet. Bake 20 minutes at 375 degrees. Remove from oven and let loaves cool on pan until you can touch them and then cut in diagonal slices that are 1/2" thick.

Lay slices on cut sides close together on a cookie sheet and bake at 375 degrees for 15 minutes.
Personal Notes:
Personal Notes:
This is the original recipe for "Biscottini di Giorgia". It is not the recipe that I make when I make them to be packaged.

 

 

 

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