For so many reasons, I absolutely love these cookies! For one thing, they are super easy (talk about lazy!). They are butter-less and oil-less, which makes me feel a bit less guilty. You can change the flavor and make them in lemon, vanilla, or almond, which I rarely do myself but some folks don't like anise. AND with one little extra step, you can change the consistency of the cookie! It does not get any better than these!
Anisette (or lemon, or vanilla) Toast (or Sponge!)
2 large eggs
¾ cup sugar
1 tablespoon Anise extract (or vanilla or zest of one lemon, if using lemon zest, add 1 tablespoon of milk)
1 cup flour
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon table salt
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper or use a Silpat, if available.
3.Mix together the flour, cornstarch, baking powder, and salt and set aside.
4. With a handheld mixer, beat eggs and sugar on high speed several minutes until light and fluffy.
5. Add the anise extract.
6.With a rubber spatula, add the flour mixture and blend just until combined, do not overbeat. Batter will be soft.
7. Pour batter onto the baking sheet and with spatula shape into a log. Batter will be too soft to handle with your hands.
8. Bake for 20 minutes
9. Remove from the over and cool for a few minutes.
10. Using a serrated knife, slice biscotti into slices the size of your choosing.
11. Remove the parchment or Silpat from the tray and add the biscotti cut size down and bake and additional 5 minutes. Then turn them and bake for an additional 5 minutes on that side.
12. Enjoy with a cup of espresso!
• Alternatively, you can skip the re-baking process and leave them as a sponge. Or you can shut your oven temperature and just put them back for a few minutes on each size. This will give you a crispy biscotto but not to crunchy or too spongy, which is my preferred method. This recipe doubles well, and you will need 2 cookie sheets if doubling.
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