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Italian biscotti
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| Artist: |
_ |
| Categories: |
Biscotti, Cereals, Cookies & Bars, Desserts, Italian, Western European |
| Yield: |
48 |
| Rating: |
0 |
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Ingredients:
| 7
| cup | Flour | | 1 1/2
| cup | Sugar | | 1 1/2
| cup | Vegetable shortening | | 2
| tbsp | Baking powder | | 2
| tsp | Anise seed | | 6
| | Eggs | | 4
| cup | Milklla extract | | 1
| | Egg white | | | Sesame seeds |
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Procedures:
| 1 | Combine flour, sugar, shortening, baking powder and anise. | | 2 | Mix well using hands. | | 3 | Mix eggs, vanilla, and milk. | | 4 | Add to dry ingredients, continuing to work with hands until smooth. | | 5 | Do not knead. | | 6 | Using a cookie press, put dough through a large star making a long strip. | | 7 | Cut into 1 ?to 2" pieces. | | 8 | Dough can be rolled into walnut-sized balls and flattened to 1 ?to 2" as an alternate. | | 9 | Dip the top of each in mixture of egg white and ?teasp water beaten together. | | 10 | Then roll in sesame seeds. | | 11 | Bake on ungreased cookie sheet at 375 °F for 10 minutes, or until golden. |
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