This is Aunt Jane’s secret recipe for Anisette Biscotti. They are just as good as the ones from the bakery!
Lining your pan with parchment paper makes cutting and cleanup a breeze. Just lift the cooled cake/cookie out of the pan and slice with a sharp knife.
Make 4 equal cuts lengthwise and then 16-18 cuts across the width. Place on pan with cut sides up and toast at 400 degrees for 10 minutes and check. Turn cookies and bake for about 5 more minutes. You will need to do them in two batches or on two trays.
All sliced and toasted!
Ingredients
- 6 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 tablespoons anise extract (OR 10 drops anise oil)
- 2 ounces anisette
- 4 cups flour
- 4 teaspoons baking powder
Servings: Cookies
Instructions
- Mix eggs, sugar, oil, anise extract or oil, and anisette.
- Gradually add flour and baking powder and blend well. It will be consistency of thick cake batter.
- Pour into a large cookie sheet with 1 inch sides or higher, lined with parchment paper and bake at 350 degrees for 30 minutes. (TIP – I use a jelly roll pan which is 12×17 inches)
- Cool and slice. (4 x16 slices or 4 x18 slices or any size you want)
- Toast sliced cookies at 400 degrees for 10 minutes and check. Turn cookies and bake for about 5 more minutes.
Recipe Notes
Makes 64-72 cookies.
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