Anise slices
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick (1/2 cup) unsalted | |
| Butter, softened | ||
| ¾ | cup | Sugar |
| 3 | larges | Eggs |
| 1 | tablespoon | Anise extract |
| 3 | cups | All-purpose flour |
| 2 | teaspoons | Double-acting baking powder |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Crushed aniseed |
| An egg wash made by beating | ||
| Together 1 large egg & 2 | ||
| TB | milk | |
Directions
In a bowl with an electric mixer cream the butter, beat in the sugar, a little at a time, & beat the mixture until it is light & fluffy.
Beat in the eggs, 1 at a time, beating well after each addition, beat the mixture until it is thick & pale, & beat in the anise extract. In another bowl combine the flour, the baking powder, the salt, and the aniseed & beat the mixture into the butter mixture to form a sticky dough. Halve the dough & with floured hands pat each half into a 14-by-4 inch rectangle on a buttered baking sheet. Brush the rectangles well with the egg wash & bake them in the upper third of a preheated 375F oven for 20-25 minutes, or until they are golden brown & a skewer comes out clean. Cut the rectangles crosswise diagonally into ¾ inch slices, turn the slices on their sides and bake them in the 375F oven for 5 minutes. Turn the slices & bake them for 5 minutes more. Let the slices cool on racks & store them in airtight containers. Makes about 34 biscotti.
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