Benigno Family Biscotti
Yield
8 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
(softened, not melted) |
|
| 6 | large |
eggs
well beaten |
|
| 1 ½ | cups |
sugar
|
|
| 4 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 4 | teaspoons |
anisette
(not extract) |
* |
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
(softened, not melted) |
|
| 6 | large |
eggs
well beaten |
|
| 355 | ml |
sugar
|
|
| 946 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2E+1 | ml |
anisette
(not extract) |
* |
| 237 | ml |
nuts
chopped |
|
Directions
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 (2) cookie sheets, spoon dough out into four (4) straight lines (loaf-style).
Bake at 375 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 (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.
Keeps well for up to 6 weeks, or can be frozen.
