Anisette Italian Cookies

Photo: Claudia Colenzo Lamascolo

Ingredients

anise

6 eggs ( 1 more for later to brush on top)

1 cup oil

1 1/2 cups sugar

2 teaspoons pure anise extract

4 1/2 cups flour

1/2 teas salt

6 teaspoons of baking powder

Preparation

Mix all in a bowl to form a stiff dough. On a greased cookie sheet form two loaves in thin width shapes of a torpedo, brush with one beaten egg ( if you love anisette flavor add another teaspoon to the egg wash). Bake at 350 until brown. Take out of oven cool, for 5 minutes, slice cookies on a slant, put bake on the cookie sheet, bake again until toasted......

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About

An easy cookie really twice baked...after making large loaves on a cookie sheet, you'll cut these while warm, and put them bake in the oven to toast....very easy and traditional...a cookie that never grows old. If you don't like anisette flavoring....try another flavor, add hazelnuts, chips. Biscotti is a versatile cookie, and this basic dough will get you to any favorites. You can even dip each end in chocolate then drizzle white chocolate over the top, to look like the many bakery favorites. I have made them many ways, but this is the old time original....the only one grandma would make...

By the way..these are great dunkers for cappuccino