Biscotti are crunchy, twice-baked Italian cookies perfect for dipping in coffee or tea. Crisp and subtly sweet, they often feature nuts, dried fruits, or chocolate for added flavor.
Ingredients:
1/2 cup vegetable oil
3 eggs
1 cup sugar
1 tablespoon anise extract, or 3 drops anise oil
3 1/4 cups all-purpose flour
1 tablespoon baking powder
Directions:
Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.
