Tuesday, March 14, 2006

Italian Biscotti

To Go With Your Tea...

Italian Biscotti


1 pound butter, softened
4 cups sugar
8 eggs
1 tablespoon baking powder
2 teaspoons vanilla
4 tablespoons anise seed
6 ounces almonds, chopped
8 cups all-purpose flour
1 bag dried cranberries
1 cup pistachio nuts, shelled

Preheat oven to 350 degrees. Mix butter, sugar, eggs, baking powder, vanilla, anise seed and almonds until well blended. Stir in flour gradually. When smooth, stir in dried cranberries and pistachios. The dough will be sticky but not difficult to handle. Divide dough into four equal parts. Shape each section into a loaf about 15 inches long and 4 inches wide. Bake loaves for about 45 minutes on a baking sheet with sides. (If dough begins to spread and become too flat during baking, reshape with a spatula.) Remove loaves from oven, and allow them to cool. When cool, cut each loaf into 1-inch slices. Place slices back on baking sheet and bake for 10 to 15 minutes, until golden. Makes about six dozen large cookies.

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