Note: the anise seed and anise essence used to make Anise Biscotti should be fresh and best quality for the most delicious results.

Ingredients:

Preheat oven to 350 F. Butter and flour a baking sheet or use a nonstick liner.

*2 1/4 c AP/plain flour plus extra for kneading
*1 1/4 c granulated sugar
*1 tsp baking powder
*pinch of salt
*large pinch ground anise seed
*3 large eggs, beaten
*1 tbs vegetable oil
*1 tbs pure anise essence/extract
*few drops vanilla essence/extract (optional) or a few drops anisette liqueur
 
Preparation:
 
In a large bowl, sift dry ingredients together. Make a well in the centre of the mixture and add remaining ingredients. Mix thoroughly. Turn out on to a floured board. Knead lightly until a supple dough forms. Add a little more flour if necessary. Divide the dough in half. Shape dough into two cylinders about 1 inch high and 7 or 8 inches long. Place on prepared baking sheet, leaving some room between them.
 
Oven at 350 F

Bake 30 to 35 minutes until slightly browned on top. Remove from oven and let cool for 5 minutes. Cut cylinders diagonally into 3/4 inch slices. Replace slices on baking sheet cut sides down. Bake for 15 minutes more, until nicely golden. Cool on wire racks. Anise Biscotti should be quite crisp.

Store the Italian Anise Toast in an airtight container. The Anise Biscotti can be rewarmed slightly in a warm oven for a few minutes to restore crispness.

Try serving Anise Biscotti (Italian Anise Toast) with Biscochitos, Wedding Cookies and West Country Apple Cake for afternoon coffee.

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