In a large bowl, combine the dry ingredients with a wire whisk. Cream the butter until fluffy. Slowly add sugar until combined. Add eggs one at a time. And then extract. Mix all until completely combined. Gradually add the flour mixture to the butter mixture. Mix well. Hand stir-in any additional ingredients like nuts, chocolate pieces or dried fruits. Evenly divide the dough into 2 portions. Form those portions into 12-inch long logs. Place on prepared cookie sheet. Slightly flatten-out tops of rolls so that they are 1 to 1-1/2 inches tall. The edges will be browned and the logs will expand slightly. Once the logs are cool enough to handle, slice them into 1/2-inch slices. Bake the sliced biscotti for 5 minutes. Remove baking sheet from the oven and turn each cookie over. Bake for another 5 minutes. Leave cookies on baking sheet for 2 minutes and then move them to a wire rack. Cool completely before storing them in an airtight container.
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 1/4 cups all-purpose flour
- 3 eggs
- 1 tablespoon baking powder
- 1 tablespoon anise extract, or 3 drops anise oil
- Preheat the oven to 375 degrees F (190 degrees C). 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 two 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 in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one 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. Slices should be lightly toasted.