Anise Biscotti

Biscott refers to "twice baked" and you can shape them large or small in size. The cookies are baked first to cook them, then a second bake drys them out. They can be stored for weeks in an air tight container and great to have on hand in case guests drop in for "a cuppa".

Nibble.com writes, "Tuscan biscotti were flavored with almonds from the plentiful almond groves of Prato. There, the cookies were—and still are—known as cantucci. Cantucci di Prato can be found in the window of every pasticceria in Tuscany. " Thru the years the recipe expanded to anisette-, amaretto- and lemon-flavored dough and to other spices; to biscotti with raisins and other dried fruits; to biscotti studded with chocolate morsels and with other varieties of nuts. Even Starbucks sell biscotti to enjoy with their cappuccinos and other hot drinks.

Let's get baking you'll need: 375 Degrees bake time: 25-30 mins

3 1/4 cups flour

1/2 cup vegetable oil

1 cup sugar

3 eggs (beaten)

1 tbsp baking powder

pinch of salt

1/4 cup of Anisette

Combine the oil, sugar, eggs and anisette in a large bowl. Sift the flour and the baking powder together. Add to the wet mixture and work just until the dough comes together. Don't over work the dough - it makes a chewy cookie instead of a crispy biscuit.

Divide the dough into two equal parts.

Make an oblong shape and put on a cookie sheet that is lined with parchment paper. The height of the oval should be less then 1/2" high and round off the ends so it bakes evenly. Take a fork and scrape ridges along the top of the oval. This will make your final biscuit have ridges that will hold the espresso or other hot drink.

Bake for 25-30 mins on 375 degrees. Allow the biscuit to cool a little before you slice them into thin cookies. Use a sharp knife and make even slices. I never bake the ends off because my type A personality likes all the biscuits the same size and perfectly toasted. So the ends are for the chef as quality control, enjoy.

Once sliced, arrange a single layer on the same parchment lined baking sheet and return to the 375 degree oven for another 10-12 minutes or until golden brown.

Allow them to cool completely before you put them in an airtight container. They will stay fresh at room temperature for approximately 3-4 weeks.

Enjoy!