Celebrate!

The House of Saucy
is in celebration mode today.

This recipe came to me from a SaucySister and her SpicySpouse. SaucySister#5 labeled it Celebration Biscotti, and might of been commenting on her (then) soon to be wedding to her SpicySpouse. Beng a SpicyMama myself--I knew what she was referring to... I've probably had this recipe (typed and written from her hand) over 18 years. The paper folds are yellowed, and the spots are probably brandy residue. I often make this recipe as part of my Christmas cookie repertoire. Its a nice big batch that will serve any crowd....

SpicySister Celebration Biscotti

2 C Sugar
1 C Butter
4 TBS Pernod, or Anisette, or Amaretto
1 1/2 TBS Cognac, or Brandy
2 Tsp vanilla extract
2 Tsp almond extract
2 C coarsely chopped toasted almonds
2 eggs
4 C unsifted all-purpose flour
1 TBS baking powder (Martha Tip: make sure its fresh, because it can wear out)

Toast nuts for 5 minutes in 400º oven or until lightly browned. Let cool to touch. Mix sugar with butter, Pernod, cognac, extracts and nuts.
Beat in the eggs.
Mix flour and baking powder and stir into mixture--blend thoroughly.
Cover and chill the dough for at least 2 hours.

Shape dough directly on greased baking sheets (without sides) with your hands.
Form flat loaves that are about 1/2 thick and 2 inches wide, and as long as the baking sheet.
Place no more that 2 loaves, parallel and well apart on a pan.
Bake at 375º for 20 minutes.
Remove from oven and let loaves cool on pans until you can touch them (if the loaves crumble, let cool longer).

Cut into diagonal slices about 1/2-3/4" thick.
Lay slices on cut sides, close together on the baking sheets, and return to the 375º oven for 15 minutes more, or until lightly toasted.
Cool on wire racks.
Store in airtight containers.
Makes about 9 dozen.

Italian Tradition calls for Vin Santo, but we are not. I like my cookies with cappuccino, although the SpiceQueen and the PepperPrince would choose tea.