Biscotti

Recipe courtesy Rocco DiSpirito
TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
YIELD: 3 to 4 dozen
LEVEL: --

ingredients

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Directions

Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.

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5

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  • on October 26, 2013

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    Excellent & easy authentic anise biscotti. I used anise oil rather than extract which I think has better flavor. Dough is very sticky. Refrigerate at least 1 hour or overnight in parchment paper in a plastic zip top bag, or glass bowl, sprayed with cooking spray, with lid. I divided the dough into 4 parts to make smaller cookies. The cold dough easily rolls into logs that I placed on 2 parchment lined cookie sheets. I cooked both trays at the same time, on pure convection (375 F, rack position 2 & 4. I recommend 18 minutes. Logs are easy to slice when cool enough to handle. Rebake cut sides down for 6 - 8 min. They really last when stored in an air tight glass container or tin

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