Recipe: Benigno Family Biscotti

Benigno Family Biscotti
rec.food.recipes/Fred Towner/1998
Yield: 8 servings

I use my KitchenAid to do this dough - makes it a snap!

1 cup margarine (softened, not melted)
6 eggs, well beaten
1 1/2 cup sugar
4 cup flour
4 tsp baking powder
4 tsp anisette (not extract)
1 cup chopped nuts (I use filberts or pecans)

Cream butter; add eggs. Add sugar, and beat well.

Sift flour and baking powder together; add to bowl gradually, beating at med/low speed. Add nuts and Anisette; mix well.

Using two (lightly greased or parchment-lined) cookie sheets, spoon dough out into four straight lines (loaf-style).

Bake at 375 for 25 minutes. Cool for 10 minutes, then slice into 1-inch slices (I keep the ends for munching).

Turn slices onto one side, return to oven, and brown 5-10 minutes (depends 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. Baked cookies keep well for up to 6 weeks, or can be frozen.