Anise Biscotti

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	99g / 3.5oz	Sugar
2 1/2 teaspoons	12ml	Anise seeds
3/4 teaspoon	3.8ml	Baking powder
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Vegetable oil
2 teaspoons	10ml	Vanilla extract
2		Eggs - lightly beaten
		Vegetable cooking spray
1 teaspoon	5ml	Water
1		Egg white - lightly beaten
1 1/2 tablespoons	22ml	Turbinado sugar

Recipe Instructions

Combine first 5 ingredients in a large bowl. Combine oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended.

Turn dough out onto a baking sheet coated with cooking spray; shape dough into a 12-inch-long roll, and flatten to 1/2-inch thickness. Combine water and egg white; stir well. Brush over dough.

Bake at 350F for 20 minutes. Remove from baking sheet to a wire rack, and let cool.

Slice roll diagonally into 26 (1/2-inch) slices. Place slices, cut sides down, on a baking sheet. Brush slices with egg white mixture, and sprinkle evenly with turbinado sugar.

Bake at 350F for 20 minutes or until dry. Let cool on wire racks.

Yield: 26 cookies (serving size: 1 cookie).

Source:
Cooking Light, May 1995, page 76

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