BISCOTTI

The Italians use the term biscotti to refer to any type of cookie. In North America, biscotti is used to describe a long, dry, hard twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.

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½ LB. BUTTER
4 EGGS
3 ½ CUPS FLOUR
1 TABLESPOON BAKING POWDER
1 TABLESPOON LEMON JUICE
¼ CUP VANILLA

MELT BUTTER ON LOW HEAT (DO NOT ALLOW TO GET HOT). POUR INTO MIXING BOWL, WHISK IN EGGS, LEMON JUICE, AND VANILLA. AT THIS POINT BEGIN TO ADD FLOUR SLOWLY, WHEN DOUGH STARTS TO FORM KNEAD WITH HANDS UNTIL ALL INGREDIENTS ARE MIXED WELL AND DOUGH IS FORMED. REFRIGERATE FOR 2 HOURS. DIVIDE DOUGH INTO 4 LOAVES ½ INCH HIGH BY 2 INCHES WIDE. GREASE BOTTOM OF BAKING PAN AND BAKE IN PREHEATED OVEN AT 350 DEGREES FOR 30 MINUTES.