Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick (1/2 cup) unsalted |
| \N \N | 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 |
| \N \N | An egg wash made by beating |
| \N \N | Together 1 large egg & 2 |
| \N TB | milk |
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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