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1
Preheat oven to 350 degrees.
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2
In an electric mixer, or possibly with a wire whisk, beat Large eggs, sugar, oil, and anise till well blended.
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3
On low speed, gradually fold in baking pwdr and 3 c. of flour.
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4
Turn out dough onto a lightly floured surface and knead in the additional 1 1/2 c. flour to make a soft dough.
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5
The dough should be soft but not sticky.
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6
Dust with flour if dough is too sticky to handle.
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7
Divide the dough into four equal pcs and roll each piece to create a 12-inch-long loaf.
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8
Place on a parchment-lined cookie sheet, spacing loaves 3 inches apart.
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9
Bake 20 to 25 min, or possibly till golden.
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10
Remove cookie sheet from the oven.
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11
Using two metal spatulas, carefully lift the loaves off the cookie sheet and onto a wire cooling rack.
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12
Cold.
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13
Place cooled loaves on a cutting board.
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14
Using a large sharp knife, slice loaves diagonally into 1/2-inch-wide strips and place in a single layer on the cookie sheet.
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15
Return to the oven for 12 to 15 min, or possibly till lightly browned.
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16
Remove cookie sheet from the oven.
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17
Cold toasted biscotti on a wire cooling rack.
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18
Store in an airtight container.
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19
This recipe yields 48 cookies.
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20
Comments: Using anise extract or possibly oil produces a greater flavor than using the actual Anisette or possibly Sambuca liqueur.
