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Biscotti di Vino Marsala

2 c sugar
1 c butter
1/4 c anise seeds
1/4 c anise liquer
1/4 c Cointreau
6 eggs
1 T baking powder
2 c coarsely chopped almonds or filberts

Mix the sugar and butter, add the anise seeds and liquers. Beat
in the eggs. Mix the flour and baking powder together and stir
thoroughly into the sugar mixture. Then mix in the nuts.

Cover and refridgerate at least 3 hours, or overnight.

Shape the dough into two loaves about an inch 1/2 inch thick, 2
inches wide and as long as the baking sheet. Make sure they are
on opposite sides of the pan, as they will expand. Bake for 20
min or until lightly browned in a preheated 375 F oven.

Remove from the oven and let the loaves cool until you can touch
them, then cut them like a loaf of bread, in slices around 1/2 inch
thick. Put the slices cut sides down on the baking sheet (they
can be touching) and bake in the same temp oven for another 15 min
or until lightly toasted. Cool on wire racks, they may be dipped
in chocolate at this point.

Makes a lot, about 8 doz, but there never are too many.


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