Biscochito Biscotti

Directions

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