5 cups flour
1 cup butter
1 ½ cups confectioners sugar, sifted
1 tbs baking powder
1 tbs almond extract
1/8 tb salt
Sift flour, sugar, salt and baking powder into bowl. Cut butter using fingers into dry ingredients until mixture resembles a coarse cornmeal. Make a well in flour and break eggs into it. Add flavoring. Knead dough about 2 minutes or until smooth.
Add a little more flour, if necessary, should the dough seems too soft and sticky. If too stiff, add about 1 tbs milk or as needed. Dough should be medium soft.
Take a handful of dough. Roll out into an 18 inch rope, ½ inch thick. Cut into 1 ½” pieces. Place on a greased cookie sheet about 1 ½ inches apart. Bake at 375 for 8-10 minutes – do not let brown, bake until right before they brown. (Caution: it’s best to watch cookies after 8 minutes) Remove from oven. Cool 5 minutes and frost. Sprinkle with multi-color sprinkles. Sit to dry. Store in an air tight container.
Basic frosting for Biscotti
1 lb confectioners sugar
4 tbs boiling water
¼ tsp almond extract
1 tbs butter
Mix until smooth and spread on cookies. If frosting is too thick, add more boiling water, a little at a time. Decorate with multi-color sprinkles.
Note: you can substitute anise extract for almond extract. My Nani put drops of yellow food coloring in the dough – I don’t. My Nani also split the icing into two bowls and put red food coloring in one, green in the other – I don’t do this either – I like my icing white. I have fond memories of helping my Nani make the Christmas cookies each year – we usually had around 15 different kinds that came out Christmas Eve on huge silver trays. There were tins and tins of cookies that kept filling these trays throughout the holidays. These are one of my favorites – they just melt in my mouth.