Recipe for cooking biscotti di vova

Desserts to Go with Coffee and Tea :: Biscotti

Biscotti di Vova

8 eggs
1/2 c. vegetable oil
3/4 pkg. dry yeast
1/4 c. lukewarm water
1/2 tsp. sugar
1/4 tsp. salt
1 ounce whiskey
1/2 tsp. anise or vanilla extract or flavoring
5 c. sifted all-purpose flour

In a lrg. bowl, dissolve yeast in water. Add sugar, blending well. Add remaining ingredients except the flour. Beat until well blended. Add flour, a little at a time, mixing well until dough is soft, but not sticky. Place on board and knead dough with heel of hands until smooth. Use additional flour sparingly or dough will become stiff.

Tear off pieces of dough the size of an egg and fashion into a rope and seal (doughnut shape). Plunge biscotti, a few at a time, into 4 qt. of rapidly boiling water. Let biscotti rise to top and cook for 1 min.. Remove with slotted spoon. Cool on a lrg. clean towel. Slit cooled biscotti with a sharp knife along the perimeter and place on lightly greased baking sheet.

Bake at 450 degrees F for about 10 mins. until double in size. Lower oven temperature to 350 degrees F and bake until brown. Cool.

Frost with lemon icing, if desired.

Makes approximately 4 dozen biscotti.