Aunt Dunette S Italian Anise Biscotti Recipe

Ingredients for Aunt Dunette S Italian Anise Biscotti

• 2 large eggs
• 1 teaspoon baking powder
• 1 cup granulated sugar
• Vegetable Oil
• Anise Seed
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

How to Make Aunt Dunette S Italian Anise Biscotti

1. Preheat oven to 350°F (175°C). Grease 2 standard loaf pans or 3 metal ice cube trays.
2. In a large bowl, whisk together the eggs, sugar, and olive oil until well combined.
3. In a separate bowl, whisk together the flour and baking powder.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Stir in the vanilla extract and anise seeds (or extract).
6. If using loaf pans, fill each pan about 1/3 full. If using ice cube trays, fill each cube mold completely.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from oven and let cool in the pans for 10 minutes.
9. Carefully remove the biscotti from the pans and place them on a baking sheet.
10. Using a serrated knife, slice each loaf (or ice cube tray bar) crosswise into 1/2-inch thick slices.
11. Place the slices cut-side down on the baking sheet.
12. Broil for 2-3 minutes, keeping a close eye to prevent burning. Flip slices and broil for another 2-3 minutes on the other side, until golden brown.
13. Let the biscotti cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 2 weeks.