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| Home -> [Bakery, Biscotti, Breads, Breakfast, Cereals, Family] -> [Benigno family biscotti Recipe] |
Benigno family biscotti
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Bakery, Biscotti, Breads, Breakfast, Cereals, Family |
Rating: |
0 |
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Ingredients:
| 1
| cup | Oleo (softened, NOT melted) | | 6
| each | Eggs, well beaten | | 1 1/2
| cup | Sugar | | 4
| cup | All-purpose flour | | 4
| tbsp | Baking powder | | 4
| tbsp | Anisette (NOT extract) | | 1
| cup | Chopped nuts | | 1
| x | (I use filberts or pecans) |
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Procedures:
| 1 | Cream butter; add eggs. | | 2 | Add sugar, and beat well. | | 3 | Sift flour and baking powder together; add to bowl gradually, beating at med/low speed. | | 4 | Add nuts and anisette; mix well. | | 5 | Using two (2) cookie sheets, spoon dough out into four (4) straight lines (loaf-style). | | 6 | Bake at 375°F for 25 minutes. | | 7 | Cool for 10 minutes, then slice into 1" slices (i keep the ends for munching). | | 8 | Turn slices onto one side, return to oven, and brown 5-10 minutes (depends on how brown you want them). | | 9 | Turn over and repeat browning on other side. | | 10 | Cool completely, and store in plastic bags or air-tight container. | | 11 | Keeps well for up to 6 weeks, or can be frozen. | | 12 | I use my kitchenaid to do this dough - makes it a snap |
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