Anise biscotti (lf)
26 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | cup | Sugar |
| 2½ | teaspoon | Anise seeds |
| ¾ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Vegetable oil |
| 2 | teaspoons | Vanilla extract |
| 2 | Eggs -- lightly beaten | |
| Vegetable cooking spray | ||
| 1 | teaspoon | Water |
| 1 | Egg white -- lightly beaten | |
| 1½ | tablespoon | Turbinado sugar |
Directions
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 ½-inch thickness.
Combine water and egg white; stir well. Brush over dough.
Bake at 350 degrees for 20 minutes. Remove from baking sheet to a wire rack, and let cool.
Slice roll diagonally into 26 (½-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 350 degrees for 20 minutes or until dry. Let cool on wire racks. Yield: 26 cookies (serving size: 1 cookie).
Recipe By : Cooking Light, May 1995, page 76 From: Conni Marais (X3648) On Fri, Aug