Anise Toasts
By: Anonymous
Published: Wednesday, February 10, 2010 - 5:25pm

Ingredients




6 eggs
1 cup sugar
1 cup vegetable oil
tablespoon anise oil or extract
6 teaspoons baking powder
cup flour

Preparation

1 Preheat oven to 350 degrees. 2 In an electric mixer, or with a wire whisk, beat eggs, sugar, oil, and anise until well blended. 3 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. 4 Divide the dough into four equal pieces and roll each piece to form a 12-inch-long loaf. 5 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. 6 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. 7 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. 8 This recipe yields 48 cookies. 9 Comments: Using anise extract or oil produces a greater flavor than using the actual Anisette or Sambuca liqueur. 10 Yield: 48 cookies