BISCOTTI (Anise Sticks) from Corelone, Sicily. Combine in large bowl then set aside: 3c Flour 2 tsp Baking Powder 1 tsp Salt Mix in medium bowl: (3) Extra Large eggs beat add 1/4 c Amaretto beat add 2 tsp Anise Extract beat add 1 tsp Vanilla Extract beat add 1 stick unsalted melted butter beat add grated orange rind from 1 large Navel orange beat add 3/4 c sugar (ADD LAST) beat until all smooth Preheat oven to 350. Add wet mix to dry mix and stir with wisk or wooden spoon until all incorporated. Cut with regular kitchen knife into 4 equal quarters in bottom of bowl. Prepare cutting board with flour. Scope out 1/4 of dough with hand and roll in hands into football shape. Then roll in flour on board. Then put in large greased (Crisco) cookie pan (my pan 10 3/4 x 16 1/2 on the bottom, 1 deep, non-stick) and flatten to large football shape (no points at ends, rounded). Repeat with each quarter of dough until all 4 quarters in greased cookie pan. Dough can be right up tight to each other and almost full 10 end to end. Bake for 25 minutes (in CO). Remove pan from oven and take each flattened football out and let them cool for 5 minutes on wire racks. With bread knife cut 2 flattened footballs on diagonal about 3/8 wide and place each slice back in pan on 1 side. Put back in oven for 7 minutes (in CO), remove and turn slices over and put back in oven for another 7 minutes (in CO). Remove and put slices on wire rack to cool. Do the same with last 2 flattened footballs. I find that each flattened football can be cut up to have 12 or 13 slices each and both ends so that you end up with about 48 to 52 slices and 8 ends with each batch of dough depending on width of slices. REMEMBER IM LIVE AT ELEVATION 7,600 FEET SO TIMES MAY BE SHORTER WHERE YOU LIVE. I usually make about 3 or 4 batches at a time and fill up a 5 gal cookie can. ENJOY!!!!!!!!
Posted on: Tue, 15 Oct 2013 05:32:39 +0000