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Title: Twice-Baked Cookies (Biscotti)
Categories: Cookie Dessert
Yield: 144 Servings
| 4 | Eggs | |
| 1 1/2 | c | Sugar |
| 3/4 | c | Melted butter |
| 2 | ts | Vanilla |
| 1 | ts | Black walnut extract |
| 1 | ts | Anise extract |
| 1/2 | ts | Almond extract |
| 1 | c | Chopped walnuts |
| 5 | c | Flour |
| 4 1/2 | ts | Baking powder |
With a heavy spoon beat 4 eggs with 1.5 c sugar until well blended; stir in .75 cup melted butter, 2 tsp vanilla, 1 tsp anise extract, and black walnut extract (flavoring), .5 tsp almond extract and 1 cup chopped walnuts. Mix 5 cups flour with 4.5 tsp baking powder. Gradually add dry ingredients to creamy mixture, blending well. Must be a consistency easy to handle but not so dry that it crumbles. On a floured board divide into 8 balls. Roll each ball into a 14 inch rope. Place on a greased baking sheet. Bake at 325` for 20 min (until bottoms are pale golden). Allow to cool on pan then cut into 1/4 - 1/2 inch diagonal slices. Bake at 375` until lightly toasted, about 15 min. Cool. Store airtight at room temp up to a month or freeze. Makes about 12 doz.
**Idea** Make a tree of the finished cookies by dipping 1/2 of the cookie into a "glue" of powdered sugar and water (thick paste). Or use melted chocolate! Make a base of cookies and add cookies around it like shingles, so that it looks like a Christmas tree!
From: Hap Newsom Date: 12-18-94
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