Anisette Boscotti

• 3 large eggs
• 2 tsp. anise extract
• 1 tsp. anisette liqueur
• 3/4 c. sugar
• 1/4 c. cornstarch
• 1/2 tsp. baking powder

1. Preheat oven to 350u0b0 and set a rack in the middle level.
2. Line a jelly roll pan or a cookie sheet with parchment or foil.
3. Combine eggs, anise extract, anisette and sugar and whip by mixing on medium speed about 6 or 7 minutes.
4. Stir together flour, cornstarch and baking powder.
5. Sift over and fold by hand into egg mixture in 3 additions.
6. If you don't want to pipe batter into pan, use a large spoon to form the logs.
7. Bake the logs about 20 minutes until well risen and firm.
8. Cool on pan.
9. Slice the logs diagonally at 1/2-inch.
10. Return the cut Biscotti, cut side down, and bake an additional 15 minutes, until lightly colored and dry.
11. Cool on pan. Store in tin.

eggs, anise, anisette liqueur, sugar, cornstarch, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809664 (may not work)