Biscotti are great to eat anytime. Great "dunkers" with espresso or coffee.
1½ cup sugar
¼ cup shortening
5 large eggs
½ cup milk
1½ teaspoon. pure anise extract
2½ cup all purpose flour
2 teaspoon. baking powder
No nutrition information available
In a Cuisinart stand mixer, combine sugar and shortening and pulse until slightly incorporated. Add eggs, milk, anise, and pulse until incorporated. Scrap down the side of bowl with spatula, add flour and baking powder, process until batter is smooth. Grease 9"X13" cake pan. Coat greased pan with flour. Discard excess flour. Add batter and bake in a preheated 350 degree oven for 30-40 minutes or until top is browned and center is "tooth pick dry". Remove from oven and let stand for 15 minutes. Remove cake from pan and slice into finger sized biscotti pieces. Increase oven temperature to 425 degrees. Place biscotti on cookie sheet and "toast " in oven. Remove from oven, place biscotti on cooling rack and let stand for 30 minutes before serving.