November Recipe Swap - Biscotti

Biscotti


Beat together:
4 eggs
1 cup sugar
1 cup oil (optional)
Then add:
1 tsp almond, lemon OR anise extract (your choice)
1/4 tsp salt
1 tsp baking powder

When mixed, slowly add in:
2 1/2 cups all-purpose flour

Grease and flour a 10 1/2" x 16" cookie sheet with sides (sometimes called a jelly roll pan). Pour in batter. Bake at 375 F for 15 to 17 minutes. Cut into 3 sections lengthwise then cut diagonally.

For softer cookie: Frost and sprinkle with non-pareils. Cut when cool.

Frosting: 1/2 box confectioners sugar and a little milk with 1 tsp almond or anise extract to the consistency of soft peanut butter

For crunchy cookie: After the cookies are cut, spread on cookie sheets and bake 15 to 20 minutes at (250 F to 275 F), turning halfway through. Good for dunking.