Biscottis

• FOR THE BISCOTTI:
• 8 cups White Lily All-purpose Flour
• 2 Tablespoons Baking Powder
• 1 pinch Salt
• 1 stick Salted Butter
• 1 cup Crisco
• 4 whole Egg Yolks, Keep Whites For Icing
• 1 cup Sugar
• 2 teaspoons Vanilla
• 1 cup Milk
• _____
• FOR THE ICING:
• 3 teaspoons Lemon Juice
• 1 box Powdered Sugar (16 Ounce Box)
• Food Coloring (optional)

1. Preheat oven to 425 degrees F.
2. Sift first three (dry) ingredients together. Cut in butter and Crisco (both need to be softened).
3. In a separate bowl, beat egg yolks, sugar, vanilla, and milk in that order.
4. Make a well in the middle of dry ingredients and pour egg/milk mixture in the middle. Mix into a soft dough ball and cover with a towel. Let rest for 20 minutes.
5. Roll dough into ping pong sized balls and put on very lightly greased baking sheet. Bake for 10-12 minutes or until lightly golden brown. All ovens are different so watch carefully! Remove from oven and allow to cool.
6. Icing:
7. Beat egg whites until stiff peaks form. Gradually add sugar and lemon. Tint with food coloring if you like. (Her's were light pink).
8. With a spoon, cover the biscotti in icing, removing any excess. Lay on wax paper to dry.

biscotti, white lily all, baking powder, salt, butter, crisco, egg yolks, sugar, vanilla, milk, lemon juice, sugar, coloring

Taken from tastykitchen.com/recipes/desserts/biscottis/ (may not work)