Paximathia (Biscotti) recipe

1/2 cup butter
1 tablespoon Crisco
1 1/4 cups granulated sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
3 teaspoons baking powder
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon allspice (optional)
1/2 cup chopped walnuts

Topping:
1 egg
1/2 teaspoon granulated sugar

Cream butter and sugar. Add oil slowly and beat for 6 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract.

Sift 2 cups flour with the baking powder, salt and cinnamon. Add to batter. Add the remaining flour and then the nuts. The dough may seem sticky, but is okay when you start working with it. Also refrigerating the dough for a while will help you in handling it.

Divide the dough into 6 portions. If you have a scale, each portion will be around 7 ounces. Roll into six thin loaves, about 7 inches long; place on baking sheets or if you have small bread pans, you can put each loaf in a bread pan (the loaves keep their shape better). Beat egg and sugar together and brush top of loaves.

Bake at 350 degrees F for 20 minutes or until lightly browned. Remove from oven; while still warm cut loaves into 1/2 inch thick slices. Turn slices on their sides, put on cookie sheet, return to oven and bake these slices at 250 degrees F for about 10 - 15 minutes (depending on how crisp you like them), turn paximathia over, bake for another 10 - 15 minutes.