Biscochito Biscotti

DIRECTIONS

• 1. Preheat oven to 350 degrees.
• 2. Sift flour with baking powder and salt.
• 3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
• 4. Beat in eggs one at a time.
• 5. Mix in flour mixture and white wine until well blended.
• 6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
• 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. 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 ¾ inch thick and 2 ½ inches wide.
• 9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
• 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. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
• 12. Cool slices on cookie rack while preparing the glaze.
• 13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.