Italian biscotti

Yield: 48 Servings

Measure Ingredient
7 cups Flour
1½ cup Sugar
1½ cup Vegetable shortening
2 tablespoons Baking powder
2 teaspoons Anise seed
6 Eggs
4 cups Milklla extract
1 Egg white
Sesame seeds

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" pieces. Dough can be rolled into walnut-sized balls and flattened to 1 ½ to 2" 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 degrees for 10 minutes, or until golden.

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