Anise Toasts Recipe

• 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

1. Preheat oven to 350 degrees.
2. In an electric mixer, or possibly with a wire whisk, beat Large eggs, sugar, oil, and anise till well blended.
3. On low speed, gradually fold in baking pwdr and 3 c. of flour.
4. Turn out dough onto a lightly floured surface and knead in the additional 1 1/2 c. flour to make a soft dough.
5. The dough should be soft but not sticky.
6. Dust with flour if dough is too sticky to handle.
7. Divide the dough into four equal pcs and roll each piece to create a 12-inch-long loaf.
8. Place on a parchment-lined cookie sheet, spacing loaves 3 inches apart.
9. Bake 20 to 25 min, or possibly till golden.
10. Remove cookie sheet from the oven.
11. Using two metal spatulas, carefully lift the loaves off the cookie sheet and onto a wire cooling rack.
12. Cold.
13. Place cooled loaves on a cutting board.
14. Using a large sharp knife, slice loaves diagonally into 1/2-inch-wide strips and place in a single layer on the cookie sheet.
15. Return to the oven for 12 to 15 min, or possibly till lightly browned.
16. Remove cookie sheet from the oven.
17. Cold toasted biscotti on a wire cooling rack.
18. Store in an airtight container.
19. This recipe yields 48 cookies.
20. Comments: Using anise extract or possibly oil produces a greater flavor than using the actual Anisette or possibly Sambuca liqueur.
21. Yield: 48 cookies

eggs, sugar, vegetable oil, anise oil, baking pwdr, flour

Taken from cookeatshare.com/recipes/anise-toasts-65584 (may not work)