Italian Anise Cookie

This Italian Anise Cookie is almost like biscotti but a little softer in the center. The dough is almost cake-like, and is baked, then cut into strips and toasted.

They appeal to everyone, even the kids.

These cookies travel well, and are great to bring to office parties or holiday get-togethers. They are generally served plain, without frosting.

If you're feeling fancy, make a light icing of powdered sugar and lemon juice and drizzle a little over each cookie.

Italian Anise Cookie Recipe

2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
6 large eggs
1 tablespoon baking powder
6 tablespoons vegetable oil
1/4 teaspoon kosher salt
1 teaspoon anise extract

Preheat the oven to 375F. Coat a 9 x 13 baking pan with shortening or cooking spray.

Whisk together the flour, baking powder and salt.

Separately, beat the eggs with an electric mixer until they are light and fluffy. Gradually pour in the granulated sugar and beat for about 3 minutes. Add the vegetable oil and anise extract and mix until well blended.

Spread the batter into the prepared baking pan. Bake for 15 to 20 minutes in the hot oven.

When the pan is cool enough to touch, cut a line down the middle lengthwise and lift out each half to a work surface.

Slice each half into 1/2 inch wide slices, and put the strips on a baking sheet and back into the oven.

Bake them long enough, turning once, so that they are toasted on each side. Remove to wire racks to cool thoroughly, then store in an airtight container.

Food For Thought - Don't limit yourself to the anise extract. Try orange juice with orange zest, or lemon juice and lemon zest.

One holiday favorite features a mixture of spices - cinnamon, cloves, allspice and nutmeg. Smells wonderful while baking and is usually everyone's favorite.

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