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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Biscotti Recipe

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This recipe for Italian Biscotti is from A Collection of Recipes from Ewing Friends and Family, 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:  
3 cups of all-purpose flour
1 cup of sugar
1 cup of shortening
4 teaspoons of vanilla extract
1 tablespoon of double-acting baking powder
3 eggs
1 2 1/8-ounce jar of sesame seeds (about 1/2 cup)
Directions:
Directions:
About 2 hours before serving or up to 3 weeks ahead:

Into large bowl, measure all ingredients except sesame seeds. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl.

Preheat oven 350.

Shape 2 teaspoons of dough at a time into 2-inch ovals;roll ovals in sesame seeds. Place cookies 1 inch apart on ungreased cookie sheet. Bake 15 minutes or until very lightly browned. Remove cookies to racks to cool. Store cookies in tightly covered container to use up to 3 weeks.
Number Of Servings:
Number Of Servings:
5 1/2 dozen
Personal Notes:
Personal Notes:
This recipe is from John and Gail's neighbor.

 

 

 

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