Aunt Gens Biscotti

• 1/2 cup solid vegetable shortening
• 1 cup sugar
• 6 large eggs
• 2 teaspoons anise extract
• 1 teaspoon vanilla extract
• 4 1/2 cups all-purpose flour, or as needed
• 1/4 teaspoon cream of tartar
• 1 tablespoon baking powder
• 1 teaspoon anise seeds
• 1 cup shelled, skinned hazelnuts, coarsely chopped
• Nonstick vegetable oil spray

1. Preheat oven to 350 degrees.
2. Using an electric mixer, cream together shortening and sugar until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Add anise extract and vanilla extract, and mix well.
5. In a separate bowl, sift together 4 cups of flour, cream of tartar and baking powder.
6. Stir in anise seeds and hazelnuts.
7. Gradually add to shortening mixture, mixing well; dough will be soft and sticky.
8. Turn dough onto a lightly floured work surface.
9. Using floured hands, lightly knead the dough, sprinkling with flour as needed until dough is soft but no longer sticky.
10. Pat dough into four loaves a scant 1/2 inch high (they will rise when baked), about 3 inches wide, and 6 to 8 inches long.
11. Spray two baking sheets with oil, and place loaves on them.
12. Bake until lightly browned, about 25 minutes.
13. Remove from oven, and cut diagonally into slices about 1 inch wide.
14. Place slices cut-side down and return to oven to bake until undersides are light golden brown, 8 to 10 minutes.
15. Turn cookies and bake again 8 to 10 minutes until cookies are hard and golden brown on both sides.

vegetable shortening, sugar, eggs, anise, vanilla, flour, cream of tartar, baking powder, anise seeds, hazelnuts, vegetable oil spray

Taken from cooking.nytimes.com/recipes/1012940 (may not work)