Italy

Capitol City is Rome

Venice

Pisa

Italy

Biscotti 1/2 c. butter, room temperature 1 c. sugar 2 eggs 1 1/2 tsp. vanilla (or part anise flavoring) 2 c. flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1 1/2 c. chopped nuts (almonds, walnuts, pistachios, pecans, whatever) Combine butter, sugar and eggs, mixing well. Beat in vanilla. combine dry ingredients and chopped nuts. Add to egg mixture. Batter will be very stiff and sticky. Cover dough with plastic wrap and refrigerate for 1 hour or overnight. With floured hands, divide the dough in 2 loaves about 12 inches long (like French bread). Place loaves on 10 x 14 inch sheet, leaving at least 3 inches between. Flatten each loaf slightly, evenly. Bake in preheated 400 degree oven for 20 minutes, or firm to the touch. Remove. Cool slightly; lower oven to 375 degrees. While still warm, slice loaves in diagonal slices, about 1/3 inch thick. Arrange on ungreased sheet and bake at 375 degrees for 15 minutes, or until firm. Do not brown. Makes about 6 dozen

Italy 1/2 c. vegetable shortening 3/4 c. sugar 3 eggs 1/4 tsp. salt 1/2 tsp. almond extract or brandy flavored extract 3 c. flour 2 tsp. baking powder 1/2 c. chopped walnuts Preheat oven to 325 degrees. Combine shortening, sugar, eggs, salt and extract. Beat until well blended. Add flour, baking powder and nuts and shape into 2 loaves. Place on buttered baking sheet. Bake for 20 minutes. They will not be entirely finished at this time. Remove form the oven and slice while hot. Separate slices, place back onto the baking sheet and return to the oven to toast slightly. This is a dry cookie, meant to be "dunked" 'into a cup of hot coffee or tea.

FESTIVE ITALIAN CHRISTMAS COOKIES 3/4 c. shortening 1/4 c. butter 1 tsp. salt 1/2 c. powdered sugar 2 tbsp. vanilla 2 c. sifted flour 1/2 c. chopped pecans Blend shortening, butter, salt, sugar and vanilla. Add flour and pecans. Drop by tablespoon full onto cookie sheet. Bake in slow 325 degree oven for 25 minutes. Cool then roll in confectioners' sugar.