Biscotti di vova
Last updated 6/12/2012 1:08:45 AM. Recipe ID 35388. Report a problem with this recipe.
Title: Biscotti di vova
Yield: 36 Servings
1/2 c Corn oil
3/4 pk Dry yeast
1/4 c Lukewarm water
1/2 ts Sugar
1/4 ts Salt
1 oz Whiskey
1/2 ts Anise or vanilla
5 c Sifted all-purpose flour
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 large dish cloth.
Slit cooled biscotti with a sharp knife along the perimeter and place
on lightly greased cookie sheet. Bake in a 450 degrees oven for about
10 minutes until double in size. Lower oven to 350 degrees and bake
until brown. Cool. Frost with lemon icing, if desired. Yields 4 dozen
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
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