Italian Biscotti

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Italian Biscotti

 

5 cups all-purpose flour

1 1/2 cups sifted

confectioners' sugar

2 tablespoons baking powder

1 cup vegetable shortening

3

eggs

1 tablespoon vanilla extract

 

Sift flour and measure. Resift with

sugar and baking powder onto a flat surface.

Cut shortening into dry

ingredients until mixture resembles coarse cornmeal.

Make a well in flour and

break eggs into it. Add vanilla, and knead dough well

for about 5 minutes

until it is smooth, adding a little more flour if dough

seems to soft and

sticky.

Pinch off bits of dough about the size of an apricot, and form into

desired

shapes. Cookies may be baked as rings, strips, or in letters, such as

S.

Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F

(230

degrees C) oven for 10 minutes, until golden brown. Watch carefully,

because

they burn easily.