Peanut Stix - A Version of Biscotti

Last Edit December 23, 1999

It takes a man to cut these things into the biscotti-shaped bars before cooking. My stepfather would always do the honors - with a meat cleaver! These were part of the 35-100 varieties of cookies made every year at Christmas at my mother's house. They are also one of my favorites. I have no idea where the recipe came from - over 40 years ago.

Grease 2 cookie sheets (large ones)
Coat with four.
Cream together:
1/2 Cup butter
2 2/3 Cups granulated sugar
Add:
4 eggs
Rind of 1 lemon
Sift together:
4 Cups flour
1 tablespoon cinnamon
Mix well.
Chop coarsely and add:
2 8 oz cans salted peanuts

Wet your hands and divide dough in half and make two oblong bars, 3" wide and 3/4" thick. Pat firmly. Cover with waxed paper and let dry overnight. This is serious - the dough needs to literally dry out!

The next day, heat oven to 375 degrees. Cut into biscotti-shape bars. Leave in place on the pans. Bake bars 12-15 minutes until a sharp knife stuck in the center comes out clean. Do not over bake.

Cool, store in a tight container. They can break your teeth unless dunked in coffee or hot tea!