These are crunchy on the outside and at the same time, tender...not anything like those rock-hard ones you buy at the store. As you know these "twice-baked" cookies go great with a cup of coffee, espresso, tea or a glass of wine. And if anise isn't your favorite flavor, just switch to almond, lemon, orange or vanilla.
Preheat the oven to 350'F . Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the eggs, oil, sugar and anise flavoring until well blended. (Here's where you can use your imagination and add chocolate chips, white chocolate, dried cherries, cranberries, chopped nuts (pistachio are delicious), or any number of goodies.)
Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. (It will be a bit sticky, but will still keep it's shape.)
Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 20 - 25 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
Bake for an additional 6 to 10 minutes on each side. Watch carefully, or they will burn. Slices should be lightly toasted.
Store in an airtight container. (They make great gifts, too!)
-Change extract to almond; add 1 c. chopped pistachios, 1/2 cup dried cranberries and 1 c. chopped white chocolate to dough.
-Use almond extract, 1 c. slivered almonds, 1/2 c. chopped dried apricots
-Use vanilla or almond extract & cut back to 3 1/2 c. flour; add 1/2 cup cocoa, 1 cup chocolate chips
(you can also add dried cherries, or dip the finished biscotti in melted dark chocolate)