Recipe#8027

Title: Biscotti 06

Newsgroups: rec.food.cooking,rec.food.recipes 
 From: George McTyre MCTYREG@baylor.edu 
 Subject: Italian Biscotti 
 Message-ID: <01HK67LT3N6Q8WXJUG@baylor.edu> 
 Date: Fri, 2 Dec 1994 21:04:46 GMT 

Preheat oven to 350.
  
 Cream together:  
 1/2 cup (1/4 lb.) butter or margarine
 1 cup sugar
 2 tsp. anise flavoring
 Beat into the above mixture:
 3 eggs
 1 cup coarsely chopped toasted almonds, walnuts,
   or hazelnuts (or a combo)(if you use a highpowered mixer,
 add hand at end; they tend to get too fine otherwise)
 Add:            
 3 cups sifted flour
 3 tsps. baking powder
 1 tsp. salt
 On a floured surface, knead gently until smooth.  
 Divide dough intothree equal pieces and shape into a roll
 just under the length of a cookie baking sheet.  
 Roll the roll into sesame seeds to coat it (optional).
 Place each roll on a cookie sheet and bake 30 minutes.  
 Remove from oven, cool and then slice roll cross wise into
 about 3/4 in diagonal slices.
 Toast about 10 minutes on each side.
  
 Note:  My fiends have done variations whereby they've 1/2
 cup of flour with sifted cocoa.  And have sometimes added
 chocolate chips.  It's a recipe you can play around with.
 Also, egg substitute seems to work well.  COOL COMPLETELY
 before storing; they keep almost indefinitely in an airtight
 container.