6/2 Anisette Day 2
From
Ben Collver@1:18/200 to
All on Thu Jul 2 11:02:50 2026
---------- Recipe via Meal-Master (tm) v8.02
Title: Benigno Family Biscotti
Categories: Breakfast, Biscotti, Cookies, Italian
Yield: 8 Servings
1 c Margarine; softened
6 Eggs; well beaten
1 1/2 c Sugar
4 c All-purpose flour
4 ts Baking powder
4 ts Anisette; not extract
1 c Hazelnuts or pecans; chopped
Cream butter; add eggs. Add sugar, and beat well. Sift flour and
baking powder together; add to bowl gradually, beating at
medium-low speed. Add nuts and Anisette; mix well.
Using two cookie sheets, spoon dough out into four straight lines,
loaf-style. Bake at 375?F for 25 minutes. Cool for 10 minutes,
then slice into 1" slices. I keep the ends for munching. Turn
slices onto one side, return to oven, and brown 5 to 10 minutes,
depending on how brown you want them. Turn over and repeat browning
on other side. Cool completely, and store in plastic bags or
air-tight container. Keeps well for up to 6 weeks, or can be
frozen.
I use my KitchenAid to do this dough--makes it a snap!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)