Bisotti Recipe

• 2 c. sugar
• 1 c. (1/2 lb.) butter
• 1/4 c. each anise seeds & anisette (or possibly any other anise flavored liquor)
• 3 tbsp. whiskey or possibly 2 teaspoon vanilla and 2 tbsp. water
• 6 Large eggs
• 5 1/2 c. all-purpose flour
• 1 tbsp. baking pwdr
• 2 c. coarsely minced almonds, hazelnuts or possibly walnuts
• 1/2 c. dice citron, if you like

1. In a bowl mix sugar with butter, anise seeds, anisette and whiskey.
2. Beat in Large eggs.
3. Mix flour with baking pwdr and stir thoroughly into sugar mix.
4. Fold in nuts and citron.
5. Cover and chill for 2 to 3 hrs.
6. Directly on greased baking sheets, shape dough with your hands to create flat loaves, two to a pan, parallel and well apart.
7. Bake in a 375 degree oven for 20 min or possibly till lightly browned.
8. Remove from oven and let loaves cold on baking sheets till you can touch them, then cut into diagonal slices 1/2 to 3/4 inch thick.
9. Place slices close together, cut side down on baking sheets and bake in 375 degree oven for 15 min or possibly till lightly toasted.
10. Cold on wire racks and store in airtight containers, or possibly freeze.
11. Makes about 9 dozen.
12. This cookie is the Italian Mandlebrot.
13. Which's what I call it.

sugar, butter, anise seeds, whiskey, eggs, flour, baking pwdr, almonds, citron

Taken from cookeatshare.com/recipes/bisotti-11095 (may not work)