Biscotti(Italian Anise Toast Cookies)

• 2 c. sugar
• 1/2 c. oil
• 1/2 c. milk
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. almond extract (optional)
• 1/2 tsp. anise oil
• 1 c. slivered almonds or walnut pieces, soaked in 1 oz. brandy
• 6 to 7 c. flour
• 6 tsp. baking powder

1. Combine sugar, oil and milk.
2. Mix well.
3. Add eggs and flavorings; mix well.
4. Add nuts, flour and baking powder; mix well.
5. Refrigerate 2 hours or overnight.
6. Divide dough.
7. On floured surface, roll each part into sticks about 14-inches long and size of broomstick.
8. Put on greased cookie sheet.
9. Bake at 350u0b0 for 15 to 20 minutes.
10. Remove from oven and slice each roll into pieces at an angle 1/2-inch thick.
11. Return to pan, cut side down, and rebake at 425u0b0 until brown.
12. Cool.
13. This makes a large quantity.
14. They can be stored in tightly closed tin for 4 to 5 months.

sugar, oil, milk, eggs, vanilla, almond, anise oil, brandy, flour, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172058 (may not work)