INGREDIENTS
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon fine table salt
• ¾ cup white granulated sugar
• 2 tablespoons whole aniseed
• 1/3 cup whole milk
• 3 eggs, room temperature
• 2 teaspoons oil
• 1 teaspoon vanilla essence
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Line a 13 x 18 sheet pan with parchment paper and set aside.
3. Mix together the flour, baking powder, salt, sugar, and aniseed in a bowl and set aside.
4. Whisk together the milk, eggs, oil, and essence.
5. Add the egg-milk mixture to the dry ingredients and mix until just combined. The mixture will be crumbly and a little sticky.
6. Divide the mixture in half and place on the parchment-lined baking sheets about 5 inches apart. Shape the dough into thick 8-inch long logs, flattening the top a little.
7. Bake in the oven for 30 minutes. Remove from oven and transfer to a wire rack to cool for 20 minutes; meanwhile, reduce the heat to 325 degrees F.
8. Slice each log, using a serrated knife, into 12 pieces; cut straight across or diagonally. Assemble the slices, cut side up on the same sheet pan it was originally baked on. Transfer to the oven and bake for 12 minutes on one side then flip the biscotti and bake on the other side for 12 – 15 minutes or until firm to the touch.
9. Cool on wire racks. Serve at room temperature with a hot beverage.
10. Store in an air-tight container and it will last for 2 weeks. In a cooler climate the biscotti will last longer at room temperature.
NOTE
• It is important that the biscotti be completely cool before storing so that it remains very firm.
Cynthia cynthia@tasteslikehome.org www.tasteslikehome.org