Antoinette's Biscotti

Antoinette Neri was the best Italian cook in the universe. As a good friend of her daughter, I had the frequent pleasure of enjoying her exquisite cuisine. Nothing was better than sitting in the kitchen with my friend and her mom, while we gossiped and munched on biscotti dunked in thick, black espresso. I watched Mrs. Neri make these cookies, and recorded the following recipe (she made them from memory and used only a spoon and her hands for mixing).

• 1/2 CUP BUTTER OR MARGARINE
• 1 CUP WHITE SUGAR
• 1/2 CUP BROWN SUGAR, PACKED
  
• 5 EGGS
• 2 TSP ANISE SEEDS (OR ANISE EXTRACT)*
• 1 TSP VANILLA
• 1 JIGGER BRANDY (OPTIONAL)
• 5 CUPS FLOUR
• 6 TSP BAKING POWDER
• 1 CUP CHOPPED ALMONDS OR WALNUTS (OPTIONAL
  

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Cream together butter and sugars. Beat in eggs one at a time, then beat in vanilla, anise and brandy. Stir in flour and baking powder; add nuts. Knead all together gently (add more flour, if dough is too sticky).

Divide dough into two balls; cut each ball in half and roll around gently until shiny and smooth. Shape each ball into a long bar, about one inch in height. Place rolls on greased cookie sheet and brush tops with milk. If desired, sprinkle with colored nonpareils.

Bake at 375 degrees for 25 minutes, or until golden brown (make sure bottoms don't burn). Remove from oven, cool slightly, then cut rolls into slices. Place slices on cookie sheet and toast in oven at 300 degrees for 10 minutes; turn over and leave in another 10 minutes.

Sesame Biscotti

Omit anise seed. Cut unbaked rolls into little wedges, dip in milk, then into sesame seed, and place on cookie sheet. Sesame biscotti will take longer to bake, but as they are baked individually, they do not need to be put back into oven for toasting.

Notes: I like to divide the dough into two portions (before adding flavorings), and make one-half recipe regular and one-half recipe sesame biscotti. You may also substitute other flavorings for the anise and vanilla, such as orange peel or orange or almond extract.

*Add more or less anise according to taste.