Biscotti Recipe

2 sticks butter
2 c. sugar
6 med. eggs/5 lg.
3 tbsp. anise flavor
3 tbsp. sherry

Cream the above.

Sift together: 5 tsp. baking powder 2 tbsp. anise seed 1 1/2 c. chopped walnuts

Oven 325 degrees.

Cream wet ingredients in a large bowl. Stir in dry ingredients. Mix well - batter will be very stiff. Stir in nuts. Allow to stand overnight in refrigerator.

Form logs (teaspoon full) the width or the length of cookie sheet. Space 2 inches apart. Makes about 12 small logs. Bake 12-15 minutes.

Italian Biscotti

Ingredients:

1/2 c. butter
1 c. sugar
3 eggs
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped almonds or walnuts


Instructions:

Cream butter, sugar, and eggs (add one at a time and beat well). Add other ingredients to creamed mixture. Stir in nuts and flavoring. Turn mixture onto board and knead until smooth. Shape into rolls 1 inch high and 3 inches wide. Bake at 350 degrees for 30 minutes. Remove from oven and cut into slices. Return to oven, cut sides up, and brown another 10 minutes.

Biscotti Cake

Ingredients:

1 pkg. Stella Doro anise toast
1 pkg. vanilla pudding (not instant)
1 pkg. chocolate pudding (not instant)
1 tsp. rum flavoring
1 (9 oz.) Cool Whip, or whipped cream
Toasted slivered almonds


Instructions:

Dip toast quickly in milk and lay in 9 x 13 pan. Cook puddings separately, adding rum flavoring to vanilla pudding. Pour vanilla pudding over toast, then pour chocolate pudding over vanilla. Chill in refrigerator -- add Cool Whip and nuts before serving. Serves 12.