Biscotti's
Yield
1 dozenPrep
25 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
star anise
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cherries
candied |
*
|
| ¾ | cup |
nuts
chopped |
|
| ½ | cup |
butter
or margarine |
|
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
star anise
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
cherries
candied |
*
|
| 177 | ml |
nuts
chopped |
|
| 118 | ml |
butter
or margarine |
|
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
Directions
Beat eggs until light and fluffy.
Add sugar and flavoring. Add the first amount of flour into the mixture.
Add chopped nuts and cherries and softened butter.
Last stir in flour and baking powder into cake.
Make 3 long loaves on a buttered and floured cookie sheet using a wooden spoon.
Indent slightly in the middle of each.
Bake at 350℉ (180℃). for 25 minutes.
Remove from oven and cut each loaf in ½ inch slices.
Return to pan and toast on both sides of 475 degrees until brown (about 5 minutes).
Watch closely so they don't burn.
