Categories: Cookies

Ingredients

• 1/2 C oil
• 1 C sugar
• 2 1/2 C flour
• 3 eggs
• 1 T baking powder
• 1/2 t anise extract
• pinch of salt

Directions

1. Preheat oven to 375 degrees F

2. In a medium-sized bowl, beat the oil, sugar, salt, anise, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled.

3. Add the flour using the low speed of your mixer, stirring until smooth; the dough will be sticky.

4. Divide dough in half. Form into 2 long skinny loaves on a greased, foil lined cookie sheet or use parchment paper. Wet hands with cold water to make it easier to manipulate dough -it is sticky.

5. Bake @375 degrees ~20 min.

6. Remove it from the oven, and allow it to cool in the pan for 20- 30 minutes. You can stop here or continue with the traditional method:

7. Remove from the pan. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Wait 5 minutes before slicing. Softening the crust just this little bit will make slicing the biscotti much easier. Use a serrated knife to cut diagonal 1/2" to 3/4" slices.

8. Reduce the oven temperature to 325°F.

9. Set the biscotti on edge on a large baking sheet; there’s no need to grease the pan. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the center, if you break one in half; but they’ll continue to dry out as they cool.

10. Remove the biscotti from the oven, and transfer them to a rack to cool.

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