Italian Biscotti

About 4 dozen

Pearl Masuda

ingredients

4 C flour
3 teas. baking powder
1 - 1/2 C sugar
2 sticks butter
1/2 teas. salt
4 large eggs
3 tbls. flavoring (anise, almond,
orange, lemon or whatever
flavor you like)
1 - 1/2 tbls. anise seeds

directions

1
Preheat oven to 350°
2
Beat the sugar, butter, flavoring (zest if using lemon or orange. Add eggs one at a time. Mix the flour, baking powder & salt, add about a cup at a time to the butter mixture.
3
Form the dough into about a 12 inch log about as round as a fifty cent piece. Flour the board and your hands well as dough will be a little sticky.
4
Place two logs to a cookie sheet and bake about 30 minutes. Cool on a cookie rack, when cool slice each log diagonal into about 1/2 inch slices, place back on cookie sheet and bake again for about 20 min.
5
When cool you can also dip half in melted chocolate chips.
6
For Anise Cookies:
7
1 Tbls. anise seeds
8
2 1/2 droppers anise oil
9
For Chocolate Cookies:
10
1 cup Special Dark Chocolate Powder
11
1 Fl. Dram Bottle Chocolate Hazelnut Flavoring
12
Cranberry/Almond Cookies:
13
1 cup Craisins
14
3 Tbls. Almond Extract

notes

Variations: Apricot/Macadamia nuts, Cherry/Almond Chocolate/Almond/Pistachio or Cappuccino Coffee/Cashew Cranberry/Almond Chocolate/Hazelnut Lemon or Orange. Chop cherries, cranberries and nuts

Source: Giada