Recipe - Italian Biscotti Crescents

1 Sara lee pound cake; thawed
10 Three fourths oz
One half cup Cinnamon graham cracker
crumbs approx 6
; squares
One half cup Unblanched almonds
1/3 cup Butter or margarine; melted
One fourth cup Finely chopped red and green
candied
; cherries 2 tablespoons
each
1 One half teaspoon Anise extract
Powdered sugar; as needed

Preheat oven to 350°F.

Place pound cake pieces in a food processor or blender container; cover and
process or blend until pieces are coarse crumbs. Add graham cracker crumbs
and almonds; cover and process or blend again until the texture of sand.
Transfer crumbs to a medium bowl; stir in butter, candied cherries, and
anise extract, blending well until mixture holds together.

Shape rounded tablespoons of mixture into crescent shapes on an ungreased
15 x 10 x 1inch baking pan. Bake for 20 to 25 minutes or until lightly
browned. Cool on baking sheets until firm. Cookies harden as they cool.
Remove and roll each cookie in powdered sugar, coating well.

Makes about 2 dozen cookies.

Variations: Dip one end of baked biscotti into melted white or dark
chocolate and sprinkle with finely chopped almonds.

Notes: The winning recipe from Sara Lee's "America's Best Dessert" contest.

Busted by Barbra Barbra@TheOffice.net

Recipe by: Sara Lee

Posted to brandnamerecipes by Beach Princessbarbra@pipeline.com on Jan
22, 1998