Anise Biscuits

Italian Dessert

Ingredients

  • These biscotti are basically no fail!
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 whole eggs
  • 1 egg, separated
  • 1 Tablespoon anise extract
  • 3 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon milk

Directions

Cream butter and sugar until fluffy. beat in the 2 whole eggs, l egg white and extract until blended. Stir together flour, baking powder and salt. With spatula or wooden spoon, thoroughly blend flour mixture into egg mixture. On floured surface, knead dough one minute or until smooth. Divide dough in half. On greased baking sheets, form dough in 2 long, flat loaves 3/4" thick, 2" wide, 14" long. Beat reserved yolk with milk, brush over top and sides. Bake at 375 25-30 minutes or until pick is clean. Cool slightly. On baking sheets, cut loaves diagonally in 3/4" slices. Lay slices on sides and bake 5 minutes turning over once until golden and lightly toasted. Cool. Makes 36 Store in airtight container up to 3 weeks, if they last that long!


I have made every possible mistake from leaving out the anise and adding it after the dough was formed, or over cooking them, or forgetting the baking powder and adding it last or something of that nature and they always come out perfect. So it's my opinion that you could probably just dump everything together and make them and they would still be great! My neighbor also used vanilla and almond flavoring and slivered almonds in place of the anise flavoring and these were quite tasty too! Enjoy.

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Submitted 6/13/05.
Source: Women's Day Magazine many, many years ago
Submitted By: Kathy Hintz
CKHintz@aol.com
Anise Biscuits