RedGage

CRISP BISCUITS

(Biscotti croccanti)

One pound of flour.
Half a pound granulated sugar.
¼ lb. almonds and a few pine nuts
A piece of butter, one and a half ounce.
A pinch of anise-seeds.
Five eggs.
A pinch of salt.Leave back the almonds and pine-nuts to add them afterward, and mix everything with four eggs, so as to use the fifth if it is necessary to make a soft dough. Divide into four cakes half an inch thick and as large as a hand, place them in a baking sheet greased with butter and sprinkled with flour. Glaze the cakes with yolk of eggs. Bake in the oven, but only as much as will still permit cutting the cakes into slices, which you will do the day after, as the crust will then be softened. Put the slices back in the oven, so that they will be toasted on both sides and you will have the crisp biscuits.