Cookie Recipes
Biscotti di Vova
Yield: 4 dozen biscotti
Ingredients
- 8 eggs
- 1/2 cup vegetable oil
- 3/4 package dry yeast
- 1/4 cup lukewarm water
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 ounce whiskey
- 1/2 teaspoon anise or vanilla extract
- 5 cups sifted all-purpose flour
Instructions
- In a large bowl, dissolve yeast in water. Add sugar, blending well. Add remaining ingredients except the flour. Beat until well blended. Add flour, a little at a time, mixing well until dough is soft, but not sticky. Place on board and knead dough with heel of hands until smooth. Use additional flour sparingly or dough will become stiff.
- Tear off pieces of dough the size of an egg and fashion into a rope and seal (doughnut shape). Plunge biscotti, a few at a time, into 4 quarts of rapidly boiling water. Let biscotti rise to top and cook for 1 minute. Remove with slotted spoon. Cool on a large clean towel.
- Slit cooled biscotti with a sharp knife along the perimeter and place on lightly greased cookie sheet.
- Bake at 450 degrees F for about 10 minutes until double in size.
- Lower oven temperature to 350 degrees F and bake until brown. Cool.
- Frost with lemon icing, if desired.