Tuesday, March 3, 2009

Grammie's Anise Toast...Biscotti

There was always a plate of these on the table when I was growing up. It adapts well to other flavors as well.

Pre heat oven to 375 degrees F

2 eggs

3/4 cup sugar

1 T Anise seed( I sometimes add extract as well)

1 cup flour

You will have a rather thick batter.  If  it is thick enough that it does not want to flow, add water, a tablespoon at a time till it loosens up a bit.

Mix all and pour into a buttered and floured loaf pan.

Bake 20 minutes
Test with a toothpick.
Cool and slice 3/4 in thick

Place on a cookie sheet and bake 5-10 min till browned

Turn over and bake again till brown

Cool and store in an air tight container.

It is best if the cookies are quite dry, but they may not last long enough to store anyway.

I find that at some times of the year and with different varieties of flour(and with cheap,house brand eggs that I suspect are on the small side) I need more egg...up to one more whole egg(or see above). The batter should be lava thick but slowly pourable. The lava is in tribute of the volcano at Stromboli...just kidding.
Try with almond flavoring or orange flavoring or zest.
Dip in melted chocolate, white chocolate and then crushed nuts, coconut, confetti, etc., if you like.
These can be quite bland, but you can up the flavoring if you like.  Dip in sweet wine, red wine, coffee or tea.

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