Biscotti
From: Kitchenlink
rec.food.cooking/Mary1313

My Grandmother's recipe from Italy.
Makes about 4 dozen

5 eggs
1 1/2 cup sugar
2 sticks (1 cup) butter
1/2 Tbsp. vanilla
1/4 tsp. anise OIL and 1/2 tsp. yellow food coloring OR 1 1/2 Tbsp. McCormick's vanilla, butter, nut flavoring (This is a combination found in most grocery stores)
4 1/4 to 4 1/2 cups all-purpose flour
1 1/2 Tbsp. baking powder

Combine eggs, sugar, butter, and flavoring and beat till creamy in texture. Combine flour and baking powder. Slowly add flour mixture to the butter/sugar mixture. The batter will be like stiff, thick pudding.

Liberally grease 2 cookie sheets with shortening. Divide the batter into four sections. Scoop one section along the greased pan into a long "loaf". Place another "loaf" alongside the first, keeping at least 2 inches between them. Using a spatula, flatten the loaf to about 1/2 inch thick and smooth out the sides. Repeat with remaining tray and dough.

Bake at 375 for 18 min., exchanging trays halfway through baking. Watch carefully so they won’t burn. When done, remove from oven and let cool for 5 min.

Using a very sharp knife, cut into 1-inch-thick, diagonal slices and lay on a cut side.

Return to oven to toast for an additional 7 to 10 minutes or till golden brown. Cool.

If desired, these can be partially dipped in melted chocolate and then crushed nuts.

These are best stored in an airtight container. They are great for dunking in coffee or wine.