Italian Anise Biscuit (Biscotti)

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Title: Italian Anise Biscuit (Biscotti)
Categories: Bakery, Biscotti
Yield: 1 Serving

-SANDRA PENNER-FOX (RHKJ21B)
1 c Whole almonts
3 1/4 c Flour
2 1/2 tb Baking powder
1/2 ts Salt
6 Eggs
1 c Sugar
5 tb Butter
3 Drops anise oil

Toast 1 cup whole almonds in oven at 350~ for 15 mins. Sift together flour,
baking powder and salt. Set aside. Beat eggs, sugar. Add butter andl. (The
oil can be purchased at any drug store. Ask the pharmacist. Don't use the
anise extract) Add the flour mixture. When mixed well, add the toasted
almonds and mix well. Shape into loaves on a cookie sheet and bake at 350"
for 20 mins. Cut into slices and brown on both sides 5 to 6 mins, turn and
toast the other side. We toasted them for about 15 to 17 minutes. Remember
to turn them! You can use hazelnuts, walnuts or almonds. We prefer the
whole toasted almonds! Note: The dough is sticky...almost soupy. On the
second batch we made of these, I put flour on the cookie sheet and poured
the dough out on the cookie sheet I was going to bake it on and shaped it
on it, brushed off the excess flour and baked it. It was much easier. The
loaf should be about approx. 12" long and 3" to 5" wide. I am sorry about
the way this is written, but I took the recipe off of a T.V. show.

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