|Name:||Soft Biscotti||Contributor:||Debb Kopp|
|Key words:||biscotti, soft, bread, breakfast||Category:||Desserts|
|Ingredients:|| 2 c sugar
1 c (1/2 lb) butter, melted
4 Tbsp anise seed
4 Tbsp anisette (liquid flavored liqueur)
3 Tbsp whiskey
2 c coarsely chopped almonds
5-1/2 c unsifted all-purpose flour
1 Tbsp baking powder
|Preparation:||Mix sugar with melted butter, anise seed, anise liqueur, whiskey and nuts.
Beat in eggs.
Mix flour with baking powder and stir into the sugar mixture, blending thoroughly.
Cover and chill the dough for 2-3 hours.
Directly on greased baking sheets (without sides), shape dough with your hands to form flat loaves that are about 1/2" thick and 2" wide and as long as the baking sheet. Place no more that 2 loaves, parallel and well apart, on a baking sheet.
Bake @ 350 degree oven for 20 minutes.
Remove from the oven and let cool on baking sheet until you can touch them. Cut in diagonal slices that are about 1/2" to 3/4" thick.
Lay slices on cut side, close together on baking sheet and return to the 375 degree oven for 15 minutes or until lightly toasted.
Cool on wire racks and store in airtight containers.
|Notes:||Makes about 9 dozen.|