Italian Biscotti
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | cups |
vegetable shortening
|
*
|
| 2 | tablespoons |
baking powder
|
*
|
| 2 | teaspoons |
star anise
|
|
| 6 | large |
eggs
|
|
| 4 | cups |
vanilla extract
|
|
| 1 | each |
egg whites
|
*
|
| 1 | x |
sesame seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 355 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
baking powder
|
*
|
| 1E+1 | ml |
star anise
|
|
| 6 | large |
eggs
|
|
| 946 | ml |
vanilla extract
|
|
| 1 | each |
egg whites
|
*
|
| 1 | x |
sesame seeds
|
*
|
Directions
Combine flour, sugar, shortening, baking powder and anise.
Mix well using hands.
Mix eggs, vanilla, and milk. Add to dry ingredients, continuing to work with hands until smooth.
Do not knead. Using a cookie press, put dough through a large star making a long strip.
Cut into 1½ to 2 inch pieces.
Dough can be rolled into walnut-sized balls and flattened to 1½ to 2 inch as an alternate.
Dip the top of each in mixture of egg white and ½ teasp water beaten together.
Then roll in sesame seeds. Bake on ungreased cookie sheet at 375℉ (190℃) for 10 minutes, or until golden.
