Drop biscuits into the pot of water. After a few seconds, the biscuit will rise to to top of the water. Carefully remove and place on linen towels to drain and dry. (approx 20 min)

Place biscuits on racks over cookie sheets (or on cookie sheets. Bake at 400* - 425* for 20 min - 30 min. Ovens vary, so bake a couple first on the first batch. Half way through the baking, rotate the trays/racks from 2nd to 3rd. (I say racks, as Aunty Lena use to bake these biscuits right on the oven racks.  With the newer ovens, we find that the grids are too far spaced.  You can try using a cooling rack set into a cookie sheet or directly on the oven rack.) Biscuits should come out nice and crisp and great for dunking. If you prefer a softer biscuit, roll the rope a bit thicker.

This is an all day project, so allow at least 5 - 6 hours from start to finish. Well worth your time and effort. Recipe may also be cut in half.

"OOOOOOO DEEEEEE MA!
Betcha can't eat just one!"

Anise Biscotti

Makes 3 1/2 Dozen

Using a serrated knife, slice into 1/2 inch thick wagers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.

Buon Appetito!

Toasted Egg Slices

In mixing bowl, combine: 

2 eggs, beaten 
1/2 cup sugar
1/2 cup corn oil
1/2 teaspoon anise flavoring

In another bowl, mix:
2 cups flour
1 1/2 teaspoons baking powder 

Add the flour mixture to the liquid ingredients, knead and shape into 3" x 9" loaves. Place 
on greased cookie sheet, sprinkle with sugar and cinnamon. Bake at 350°F for 20 minutes. 
Cool, then cut into approximately 3/4" slices, return to cookie sheet and brown on each 
side. Cool five to ten minutes, then stack in tins until ready to serve. 

Sugarless Italian Biscuits

4 cups flour
4 teaspoons baking powder
1 teaspoon fennel seed

Mix above ingredients and form a well. In another bowl, combine: 
3 eggs, beaten (save about half an egg to brush tops of biscuits) 
1/2 cup corn oil
1/2 cup milk
1/2 cup water

Add liquid ingredients to flour mixture. Knead until smooth. Shape into round rings (like 
doughnuts), brush tops with reserved egg and bake on greased cookie sheets at 375°F for 25 
minutes. Yields about four dozen. 

Baked Favorites Part II >>>>

Biscotti di Vino (Wine Biscuit)

2 1/2 cups unbleached flour
1 1/2 tsp. coarse grind pepper
1/2 cup dry red wine
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 cup vegetable oil

In a food processor or mixer, blend flour, sugar, black pepper and baking powder. As mixer is running, add oil and wine slowly. Blend until the mixture forms a dough. Remove the dough and place on a board. Divide the dough into 30 pieces. Roll each piece into a 3" long rope and then press ends together to form a ring. Arrange rings 1 1/2" apart on an ungreased baking sheet. Bake in batches in the middle of the oven at 350 degrees for 20-30 minutes, or until bottoms are golden brown. Cool on a rack for 5 minutes.

Pepper Biscuits

2 packages dry yeast
2 cups warm water
6 cups flour
4 tsp. fennel seeds
2 tsp. salt
2 tsp. sugar
2 tsp. pepper, coarse grind
1 cup olive oil
1 egg, beaten

Combine yeast, sugar and warm water. Set aside to bubble up and foam. Place flour, fennel seeds, salt and pepper in a large pot. When yeast has foamed, mix gently with olive oil and pour into flour, mixing and turning until dough is formed. Add a little flour if dough is sticky or a little warm water if too stiff. Cover, put in a draft free place for 30 minutes. Roll out into 3" ropes and make pretzel shapes. Brush with beaten egg. Preheat oven to 375 degrees and bake for 30 minutes.

Egg Biscuits

In mixing bowl , combine:
3 eggs, beaten 
1/2 cup corn oil
1/2 cup sugar
1/2 cup milk 
1 teaspoon vanilla

In another bowl, mix:
3 1/2 to 4 cups flour 
4 teaspoons baking powder

Add flour/baking powder mixture to liquid ingredients, knead until smooth, adding flour for 
easy handling. Shape into round wreaths (as for pepper biscuits), place on greased cookie 
sheet, brush tops with beaten egg and bake at 400°F for 15 minutes. Yields three to four 
dozen.

Italian Easter Bread

1/4 c Sugar
1 ts Salt 1 pk Dry yeast
2 1/2 To 3-1/2 cups unbleached -flour
2/3 c Milk
2 tb Butter
2 Eggs, at room temperature
1/2 c Mixed candied fruit
1/3 c Chopped blanched almonds.
1/2 ts Anise seed
2 tb Melted shortening
5 Uncooked eggs colored with -Easter Egg Dye

ICING:
1 c Confectioner's sugar
1 tb Milk
1/8 ts Vanilla
colored sprinkles

In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. beat vigorously for 2 minutes. Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour. Meanwhile, combine the fruit,nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm,draft-free place until double in bulk, about 1 hour. Bake the bread in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles.