Biscotti – Giuditta Facchin (1897-1977)

Ingredients

6 eggs                                    

2 cups sugar                                           

1 cup oil (I use canola)                                  

1 cup chopped (toasted) hazelnuts

1 tsp. anise seeds or 10 drops anise oil

 (I use anise seeds and am quite generous with the amount)

5-6 cups flour

4 tsp baking powder

Pinch salt

Directions
In a large bowl, beat eggs with an electric mixer; add sugar; then oil; then anise and nuts.

 In another bowl, mix flour (I start with 5 ½ cups and add more if it’s too wet) with baking powder and salt.  Add to the egg mixture slowly until a soft dough forms (may need to add more flour).

Separate dough and, on the cookie sheets, form and pat into the shape of flat logs approx. 4 inches wide and about ½ inch+ high and as long as your cookie sheet allows. Square off the ends. The dough might be sticky so flour hands when forming logs.  Form logs on an oil-greased cookie sheet about 2” apart.

 Bake for 20-30 minutes at 350 F. (feels dry to touch) Take out, cool slightly, cut logs into slices on the diagonal (about 3/4 inch thick), lay each biscotti on its side (lower oven to 325F), and rebake 10 minutes each side until golden (check often).

(The greater the angle of the diagonal, the longer the biscotti.)

Cool on wire rack and store in airtight tins.  Makes approximately 6 dozen. (with a few end ‘nubs’ to nibble on.) Lasts for weeks in an airtight container.

Thanks, Rita for submitting this recipe!