Anise Toasts

Photo: flickr user cchen

Ingredients

6 eggs

1 cup sugar

1 cup vegetable oil

tablespoon anise oil or extract

6 teaspoons baking powder

cup flour

Preparation

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 of flour. 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.

Place on a parchment-lined cookie sheet, spacing loaves 3 inches apart. Bake 20 to 25 minutes, or until golden brown. Remove cookie sheet from the 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 from the oven. Cool toasted biscotti on a wire cooling rack. Store in an airtight container.

This recipe yields 48 cookies.

Comments: Using anise extract or oil produces a greater flavor than using the actual Anisette or Sambuca liqueur.

Yield: 48 cookies