-
1
1. Preheat oven to 350 degrees.
-
2
2. Sift flour with baking powder and salt.
-
3
3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
-
4
4. Beat in eggs one at a time.
-
5
5. Mix in flour mixture and white wine until well blended.
-
6
6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
-
7
7. Divide dough into 4 balls and line a cookie sheet with parchment paper (You can use the same parchment paper throughout the baking process.
-
8
8. Shape each ball into a log about 7 inches long. Place logs on parchment paper lined pans and pat dough into a rectangleish shape, about 3/4 inch thick and 2 1/2 inches wide.
-
9
9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
-
10
10. Bake logs about 30 minutes, until edges are somewhat brown. Let logs cool about a half hour before slicing them into inch-thick slices. Place slices back on paper lined pan.
-
11
11. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
-
12
12. Cool slices on cookie rack while preparing the glaze.
-
13
13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.
