Anise Seed Cookies (Biscotti) Known as “Mary Menneghetti Cookies”

Recipe: As given to me by Granny Coletta Frare (maiden name O’Connor)

8 eggs beaten well

3 cups sugar

1 cup butter (melted, These days I would brown it for more flavor.)

About 6 cups of AP flour

3 heaping teaspoons of baking powder

1 teaspoon salt

1 [1.81oz] package of anise seeds (granny chopped them up with a knife a little, I use a mortar and pestle to lightly smash them.)

1 cup chopped walnuts

“1 jigger vanilla Brady or rum” (a jigger is 1.5oz)

Mix all the shit together, then bake at 375ºF for about 14 min. (See YouTube video at bottom for the procedure)

(Uncle) Tom Frare

‪Granny’s Biscotti:

2 lb. cake flour,

3 cups sugar,

3 heaping teaspoons baking powder,

1 teaspoon salt,

1 1/2 oz. Anise Seed,

1/2 lb. butter (melted),

8 eggs beaten,

1 jigger vanilla (1/8 cup),

1 cup walnuts (optional),

Procedure:

Roll fistful of dough into long strip and place on greased cookie sheet (4 strips per cookie sheet), Bake at 375 degrees for 15 minutes. Time of baking may vary depending on your oven.‬

‪(Uncle) Tom Frare: “I always got a kick out of 1 jigger of vanilla. I assume that came from Aunt Mary, who never was that far from alcohol.”

Half Batch:

4 eggs beaten well

1.5 cups sugar

0.5 cup unsalted butter

3 cups flour

1 tablespoon baking powder

3/4 tsp Morton kosher salt

1 tablespoon plus 1 teaspoon pure vanilla extract

My mom’s maiden name was Frare. Her father’s family was from Nervesa and surrounding communities, in north east Italy. From the state of Veneto. These Italian genetics are why I am such a passionate kisser, and an outstanding lover…

However, these cookies are not an old family recipe. The neighbor Mary Meneghetti lady taught my Granny how to make them. “Aunt Mary” was also from Nervesa. When I was a teenager finding my passion for food. Granny taught me how to make them.