Biscotti 'i Pan 'i Spagna
Anisette or Pernod
Sift together flour, baking powder and salt in bowl. In separate
bowl, cream sugar and shortening. Add eggs, 1 at a time. Add
anisette. Add dry ingredients to wet and spread in greased and
floured 13x9" baking pan. Batter will be heavy and require smoothing
with spatula to make even. Bake at 350 degrees until golden-brown on
top and dry inside when pierced with toothpick, about 20 minutes.
Remove from oven. Leaving biscotti in pan, cut on diagonal into 3/4"
wide strips. Cut longer strips in half. Place all strips
cut-side-down on wire rack. Return to oven until toasted golden brown
on both sides. When biscotti are cool, stack crisscrossed on small
serving plate 3 or 4 across. Store uncovered. Source: Los Angeles
Times, Sunday, July 2, 1995. MM: Lyn.