Biscotti Anisette Italian Cookie Recipe

Grandma was 94 when she passed away. A real old fashioned almost bread like Italian hard dunkin cookie. These are so good. We have them always ready for company. It makes a good amount to freeze in loaves and have in a quick instant when company arrives. Don't forget to serve that demitasse black Italian coffee, that was her favorite along with a shot of anisette liqueur and actual sugar cubes... wow do I miss her!

An easy cookie really twice baked...after making large loaves on a cookie sheet, you'll cut these while warm, and put them bake in the oven to toast very easy and traditional a cookie that never grows old. If you don't like anisette flavoring....try another flavor, add hazelnuts, chips. Biscotti is a versatile cookie, and this basic dough will get you to any favorites. You can even dip each end in different chocolates, white, milk, dark, colors, then drizzle white chocolate over the top, to look like the many bakery favorites. I have made them many ways, but this is the old time original....the only one grandma would make...



By the way,these are great for dunking in espresso



Anisette Cookies

6 eggs ( 1 more for later to brush on top)

1 cup oil

1 1/2 cup sugar

2 teaspoon pure anise extract

4 1/2 cups flour

1/2 teas salt

6 teaspoon of baking powder



Mix all in a bowl to form a stiff dough. On a greased cookie sheet form two loaves in thin width shapes of a torpedo, brush with one beaten egg ( if you love anisette flavor add another teaspoon to the egg wash). Bake at 350 until brown.



Take out of oven cool, for 5 minutes, slice cookies on a slant, put bake on the cookie sheet, bake again until toasted.



Optional: At Christmas time, we like to dip the bottoms or the ends in melted chocolate. Just melt chocolate chips in the microwave for a minute at a time till smooth. Dip the ends in chocolate, or the whole bottom of the cookie. You can also add sprinkles, colored sugars for a festive look.