Santa Clara University

Biscotti by Howard Major*

Ingredients:

• 6 cups flour
• ¾ pound butter
• 3 tablespoon baking powder
• 1 tablespoon anise
• 1 tablespoon salt
• 3 cups sugar
• 4 ½ cups chopped
• 6 eggs

Directions:

1. Cut butter into flour as you would for pie crust by hand or in a quisinart. Transfer into large bowl.
2. Combine all dry ingredients.
3. Add eggs and sherry and mix thoroughly.
4. Roll dough into 6 equal size loaves of approximately 1 inch by 1 ½ inches and 12 inches in lengthen and bake at 350 F for approximately 20 minutes – until firm but not dark.
5. After baking, slick into “biscotti” sizes, lay the slices on edge in a pan, and then toast for 12 – 15 minutes.

*Howard Major is the chef and manager for the Jesuit Community at SCU