Author Notes: This is from my mother in law who came to this country from Italy. She and my husband have passed on but this is a traditional "gene" food that is always prepared at Christmas. It makes 6 large loaves before cutting and loaves can be frozen after the first bake. —Christy
Makes: 6 dozen biscotti
pound Lard or Crisco
quart Whole milk
teaspoon Baking powder
teaspoon Baking soda
teaspoon Anise oil
pound Filberts (Hazel nuts)
- Preheat the oven to 325 degreesF.
- Spread hazelnuts on a baking sheet and toast for 5-7 minutes. While warm rub between towel to remove the brown skin.
- In a very large bowl cream together sugar and lard. Add the eggs 1 at a time. Combine well.
- Alternate milk and flour into above mixture until well incorporated and a stiff dough is formed
- Shape into 6 long logs approximately 4 inches wide and 12 inches long. Flatten to approximately 1 inch.
- Bake logs on a lightly greased baking sheet until light brown. 17 to 20 minutes.
- Remove the logs from the oven and reduce the heat to 200 degrees F. After logs have cooled slice into 1/4 or 1/2 inches on a slight bias. Toast 30- 40 minutes until dry . Store in airtight container.
- Logs may be frozen after the first baking and removed from the freezer for 2nd baking.