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Print this Recipe    Biscotti 67

BISCOTTI CHEZ PANISSE
Yield: 36 cookies

3/4 c walnuts
8 T butter, sweet; softened
3/4 c sugar
2 eggs
1 ts vanilla extract
1 T cognac or brandy
2 c flour; plus 2 T
1 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350. Toast the walnuts in a baking pan for 5 minutes.
Let cool and chop them coarse. Reduce the oven to 325. Cream the
butter with the sugar in a large bowl. Beat in the eggs and mix
well. Add the vanilla and Cognac. In another bowl, stir together
the flour, baking powder, and salt. Add to the butter mixture with
the chopped nuts. Stir just until combined. On a lightly floured
surface, roll the dough into cylinders about 1 1/2 inches wide and
12 inches long. Place on a baking sheet about 2 1/2 inches apart
and bake for about 25 minutes, until lightly browned on top. Remove
from the oven and let cool for about 5 minutes.

Carefully remove the cylinders to a cutting board. Slice the cookies
about 1/2 inch wide on the diagonal. Return them to the baking
sheet, the cut surfaces down. Bake for 5-10 minutes, until the tops
are lightly browned. Let cool and store in an airtight container.

NOTE: It is also delicious to add about 2 teaspoons of anise seed
to the dough!

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