BISCOTTI

  • 2 C sugar
  • 1 C butter or margarine, melted
  • ? C EACH anise seeds and anisette
  • 3 Tbl whiskey OR
  • 2 tsp vanilla AND 2 Tbl water
  • 6 eggs
  • 5? C all purpose flour
  • 1 Tbl baking powder
  • 2 C coarsely chopped almonds or walnuts

In a bowl, mix sugar with butter, anise seeds, anisette, and whiskey. Beat in eggs. Mix flour with baking powder and stir thoroughly into sugar mixture. Mix in nuts. Cover and refrigerate for 2 to 3 hours. Directly on greased baking sheets, shape dough with your hands to form flat loaves about ? inch thick, 2 inches wide, and as long as baking sheet. Place loaves, two to a pan, parallel and well apart. Bake in a 375 oven for 20 minutes or until lightly browned. Remove from oven and let loaves cool on baking sheets until you can touch them, then cut into diagonal slices ? to 3/4 inch thick. Place slices close together, cut sides down, on baking sheets, and bake in 375 oven for 15 minutes or until lightly toasted. Cool on wire racks and store in airtight containers. Makes about 9 dozen.