For those of you who missed it, this recipe is the winner of the poll I posted on Friday. I may share one or two of the other recipes after I bake them later in the month. This way I can take photos while I bake.
Below is Dee’s Biscotti recipe. It’s the full recipe, so if you don’t have a lot of people to offer them to, or a party where you can share them, I suggest cutting it in half.
2 sticks of margarine melted
1 ½ cups sugar
¼ cup oil
2 tsp anise seed (optional – some people don’t like it. I usually use on tsp.)
2 tsp vanilla
6 cups flour
6 tsp baking powder
3/4 cup sliced almonds (optional)
Preheat oven to 350.
Melt Margarine first then set aside and let cool.
Beat eggs in mixing bowl. Add sugar, oil and melted margarine, stir together. Add anise seed (to your taste), and vanilla, then stir together. Add flour and baking powder a little at a time, stirring gradually.
When all stirred together add almonds (to your taste) and mix in. Dough will be very thick and difficult to stir. It will also be sticky.
Pat hands with flour before shaping dough, or refrigerate for 3o minutes or so to make it more firm. Take out small portion of dough and pat into a rectangular-shaped loaf. Put that portion of dough onto ungreased cookie sheet. Fit two more portions of the dough on the cookie sheet for a total of three. Flatten the dough slightly so that it’s not too thick. This makes two cookie sheets of 3 loaves each.
Cook first three loaves for 15 to 20 minutes until dough stands when touched.
Take loaves off cookie sheet and place on cutting board. Cut each loaf diagonally in biscotti shape.
Put each cookie face down back onto cookie sheet and bake for 15 to 20 minutes longer, until cookies are lightly brown.
If making full recipe, do the same with another three loaves.
They should be crispy, but not hard, and they will be crumby.
Makes about 50 biscotti’s.