Festival of Tables Grosse Pointe
Festival of Tables
Presented by The Daughters of Penelope Thamyris Chapter
Grosse Pointe/St. Clair Shores
Biscotti Ala Penny Khorraminia
2 cups - Mazola Oil
2 cups – Sugar
6 - Eggs
1 tsp – Vanilla
7 cups of flour
1 tsp – Cinnamon
1 tsp. – of Cloves
2 tsp – Baking Powder
1 tsp – Baking Soda
To add Walnuts only 1 1/2 cups chopped with a knife
to add dried fruit 1cup (cherries or cranberries chopped with a knife)
Beat with electric mixer - Oil, sugar, eggs for 2 minutes/ add vanilla, cinnamon, cloves for 4 minutes medium speed.
Sift half flour with baking powder and baking soda, and to add to mixture till blended.
Fold in walnuts and/or dried fruit.
Add remaining sifted flour with folding mixer till the dough does not stick to your fingers.
Blend and knead with hands (should be a medium texture and easily shaped).
Shape into 10-12 baguette shaped oblong loaves.
Line cookie sheets with parchment paper.
Bake for 12 minutes at 350F.
Remove from oven,
Place each loaf carefully on a cutting board (cut it in half like so / to more easily handle).
With a very sharp knife, cut each 1/2 loaf into 1 inch or 1 1/4 inch slices. Yields 10 slices/loaf.
Carefully place loaves back on the cookie sheets standing up and bake for another 20 minutes at 300F.
Enjoy with coffee, or milk or as a quick snack!