8 eggs
1/2 cup vegetable oil
3/4 package dry yeast
1/4 cup lukewarm water
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 ounce whiskey
1/2 teaspoon anise or vanilla extract
5 cups sifted all-purpose flour
In a large bowl, dissolve yeast in water. Add sugar, blending well. Add remaining ingredients except the flour. Beat until well blended. Add flour, a little at a time, mixing well until dough is soft, but not sticky. Place on board and knead dough with heel of hands until smooth. Use additional flour sparingly or dough will become stiff.
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Tear off pieces of dough the size of an egg and fashion into a rope and seal (doughnut shape). Plunge biscotti, a few at a time, into 4 quarts of rapidly boiling water. Let biscotti rise to top and cook for 1 minute. Remove with slotted spoon. Cool on a large clean towel. Slit cooled biscotti with a sharp knife along the perimeter and place on lightly greased cookie sheet.
Bake at 450 degrees F for about 10 minutes until double in size. Lower oven temperature to 350 degrees F and bake until brown. Cool.
Frost with lemon icing, if desired.
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Yields 4 dozen biscotti.
