Title: Italian Biscotti
Categories: Cookie
Yield: 48 Servings
| 7 | c | Flour |
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Vegetable shortening |
| 2 | tb | Baking powder |
| 2 | ts | Anise seed |
| 6 | | Eggs |
| 4 | c | Milklla extract |
| 1 | | Egg white |
| | | Sesame seeds |
Combine flour, sugar, shortening, baking powder and anise. Mix well using
hands.
Mix eggs, vanilla, and milk. Add to dry ingredients, continuing to work
with hands until smooth. Do not knead.
Using a cookie press, put dough through a large star making a long strip.
Cut into 1 1/2 to 2" pieces. Dough can be rolled into walnut-sized balls
and flattened to 1 1/2 to 2" as an alternate.
Dip the top of each in mixture of egg white and 1/2 teasp water beaten
together. Then roll in sesame seeds. Bake on ungreased cookie sheet at 375
degrees for 10 minutes, or until golden.