Title: Biscotti di vova
 Categories: Biscotti
      Yield: 36 Servings
 
      8    Eggs
    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
  biscotti.
  
  Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
  Carbohydrate; 0mg Cholesterol; 0mg Sodium