Categories: Cookies
Ingredients
- 6 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 1/2 Tbsp. anise oil or extract
- 6 tsp. baking powder
- 4 1/2 cups flour
Directions
- Preheat oven to 350 degrees. In an electric mixer, or with a wire whisk, beat eggs, sugar, oil, and anise until well blended. On low speed, gradually mix in baking powder and 3 cups flour.
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Turn out dough onto a lightly floured surface and knead in the additional 1 1/2 cups flour to make a soft dough. The dough should be soft, but not sticky. Dust with flour if dough is too sticky to handle.
- Divide the dough into four equal pieces and roll each piece to form a 12-inch-long loaf.
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Place on a parchment-lined cookie sheet, spacing loaves 3 inches apart. Bake 20 to 25 minutes, or until golden brown. Remove cookie sheet form oven.
- Using two metal spatulas, carefully lift the loaves off the cookie sheet and onto a wire cooling rack. Cool.
- Place cooled loaves on a cutting board. Using a large sharp knife, slice loaves diagonally into 1/2-inch wide strips and place in a single layer on the cookie sheet.
- Return to the oven for 12 to 15 minutes, or until lightly browned. Remove cookie sheet fro the oven. Cool toasted biscotti on a wire cooling rack.
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store in an airtight container.
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makes 48 cookies