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Ingredients
- 6 x Large eggs
- 1 c. sugar
- 1 c. vegetable oil
- 1 1/2 Tbsp. anise oil or possibly extract
- 6 tsp baking pwdr
- 4 1/2 c. flour
Directions
- Preheat oven to 350 degrees.
- In an electric mixer, or possibly with a wire whisk, beat Large eggs, sugar, oil, and anise till well blended.
- On low speed, gradually fold in baking pwdr and 3 c. of flour. Turn out dough onto a lightly floured surface and knead in the additional 1 1/2 c. 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 pcs and roll each piece to create a 12-inch-long loaf.
- Place on a parchment-lined cookie sheet, spacing loaves 3 inches apart. Bake 20 to 25 min, or possibly till golden. Remove cookie sheet from the oven.
- Using two metal spatulas, carefully lift the loaves off the cookie sheet and onto a wire cooling rack. Cold. 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 min, or possibly till lightly browned. Remove cookie sheet from the oven. Cold toasted biscotti on a wire cooling rack. Store in an airtight container.
- This recipe yields 48 cookies.
- Comments: Using anise extract or possibly oil produces a greater flavor than using the actual Anisette or possibly Sambuca liqueur.
- Yield: 48 cookies
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