Anise biscotti (lf)

Yield: 26 Servings

Measure 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

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

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