Biscotti

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    Rexford

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    Rexford

My grandmother used these as a teething biscuit, but adults also enjoyed them. They would dunk them in their espresso.

1/2 cup soft butter

2 cups sugar

1 1/2 tsp anise extract

6 eggs

5 cups flour

3 tsp baking powder

1/2 tsp salt

1 1/3 cups diced mixed dried fruit, citron, or chopped nuts

Cream butter and sugar in a large bowl. Blend in anise extract and eggs. Mix together flour, baking powder and salt; gradually mix into butter & egg mixture to make a stiff dough. Chill one hour. Divide into 4 parts. One portion at a time, roll to make a rectangle 12-by-8 inches. Sprinkle surface of dough with 1/3 cup fruit, nuts or a mixture of them. Starting with the wide side of the rectangle, tightly roll to make a long, compact loaf. Place rolls on a lightly greased baking sheet (2 loaves per sheet). Bake in a moderate oven, 375°, for 25-30 minutes, until lightly toasted. Remove from oven; let cool for 5 minutes. Cut in diagonal slices, 1/2 inch thick. Lay slices cut side down, close together on cookie sheet and return to oven for 16-18 minutes until lightly toasted. Cool on racks. If you don’t like the taste of anise you can use almond or vanilla or any other extract for flavoring.

— Barbara Rexford

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