1 cup shortening
2 cups sugar
6 eggs
1 teaspoon anise oil
1 cup milk
6 level teaspoons baking powder
6 cups flour
1/2 cup chopped peanuts or almonds
Cream 1 cup shortening and 2 cups sugar. Beat in 6 eggs and 1 teaspoon anise oil. Gradually add alternately 1 cup milk, 6 level teaspoons baking powder, 6 cups flour and 1/2 cup chopped peanuts or almonds. Add more flour for a stiffer dough for hard biscotti (about 1 or 2 cups). Spoon batter onto cookie sheet into long, thin loaves because batter will spread. Keep in oven until golden brown. Remove from oven. Let cool, then slice. Lay sideways. Return to oven. Let brown (10 minutes). Check and turn cookies on other side.