Biscotti (Italian Sheet Cookies)
.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
vegetable shortening
melted |
*
|
| 4 | teaspoons |
vanilla extract
or anise, almond, lemon |
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 237 | ml |
vegetable shortening
melted |
*
|
| 2E+1 | ml |
vanilla extract
or anise, almond, lemon |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
Directions
Beat eggs well.
Add sugar, then shortening and extract. Add flour and baking powder.
Pour into ungreased 9x13 pan. Bake 350℉ (180℃) for 15 to 20 minutes.
When baked slice into 3 rows. Cut in slices. Lay slices on cookie sheet and brown under broiler.
