Ingredients
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup sugar
- 1 tablespoon anise extract, or 3 drops anise oil
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
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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By jgliguori72
Chino, CA
on February 25, 2012
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I have been looking for a recipe that tasted just like my Italian Grandma's and I have found it! My dad is the perfect judge. He said "Don't change a thing, just like my mom's. Grandma would be proud of you." This is one of the easiest recipes for biscotti I have tried. They come out wonderful.
By Lady Mayor
Florida Keys/Ca...
on February 09, 2012
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Rosemary/lemon
Used vanilla extract and lemoncello liquor for liquid. Added fresh lemon zest, finely chopped fresh rosemary and dried cranberries.
Husband liked them better than any sweet combination biscotti I've ever made. Over the top good. Savory and sweet.
By mymilktea
Las Vegas, NV
on January 06, 2012
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I have made these biscottis countless of times, and has been my go-to recipe. Easy to make it your own and be creative. They are wonderful dipped in a hot drink in the morning.
I love to make ones that are vanilla on top and coffee on bottom and dip the bottoms with melted semi-sweet chocolate or white chocolate. I also refrigerate the dough for at least 30-45 minutes before baking to make it more easy to shape and the dough doesn't break that much when I slice them after the first bake.
Read all 71 reviews