Recipe#8042

Title: Biscotti 21

Date: Thu, 16 Jan 1997 19:46:00 PST 
 From: "George R. Berns" gberns@ibm.net 
 Subject: Biscotti 

3.5 cups flour.
 1/4 tsp salt
 1   tsp baking soda
  or  1 Tbl baking powder
        (I have never figure out which is better--right now I
         am using the baking soda.)
 @2  Tbl  anise seeds
 4       eggs (beaten)
 1  cup    sugar
 1  cup  (2 sticks) unsalted butter
 2  tsp  anise extract
 1-2  T    grappa, anise liquer or whatever as optional.
 1-2  cup    toasted almonds, chopped.
        (2 cups makes them hard to slice, one cup
         isn't enough for me.)
 Cream butter. Add sugar and cream again. Add beaten eggs and flavors and
 beat. Blend dry ingredients and mix well. Add chopped almonds until well
 mixed.  Form into 3-4 logs @ 2 inches in diameter and place on ungreased
 cookie sheets or jelly roll pans. You may need a spatula and big spoon to
 make these logs. You can smooth them with wet hands (washed of course )
 Bake for 25-30 minutes in a preheated 350 degree oven. If you use or need
 two pans, put one on each shelf and rotate them around 2/3 of the way
 through the baking. 
 Remove from oven and let cool. They seem to cut better when pretty darn
 cool. Using a good serrated bread knife, cut on the diagonal around
 1/2-3/4 inch thick. You sort of have to cut in on the edge and then saw
 through, being careful not to breka the slices. They are fragile at this
 stage.  Place these slices carefully on cookie sheets (remember they are
 fragile.) Bake again around ten minutes per side in a 300 degree oven. 
 George Berns