- 6 eggs
- 1 cup sugar
- 1 cup canola oil
- 6 teaspoons baking powder
- 4 cups flour
- 4 tablespoons pure almond extract
- 2 handfuls anise seeds
- Mix the eggs, sugar, and canola oil together in a mixing bowl using a dough hook attachment for a few minutes.
- While that's mixing, take your anise seeds and roll over the pods with a rolling pin to break open the seed pods.
- Measure out your flour, baking powder, almond extract, and anise seeds. Add them to the mixing bowl, and resume mixing until all ingredients are incorporated together.
- Next sprinkle a layer of flour over your table/counter and transfer your newly mixed biscotti dough to the floured workspace.
- Sprinkle another layer of flour overtop the dough itself, and lightly knead and roll the dough with your hands to form it into one long shallow loaf.
- Lay your rolled loaf onto a sheet pan with parchment paper. Bake on the center rack of your oven at 375 degrees Fahrenheit for approximately 15 minutes or until the top of the biscotti loaf is golden-brown.
- Take out the biscotti and let sit at room temperature for two minutes.
- Cut the biscotti into thin sections and place them back on the baking sheet, but this time laying on their sides.
- Place your biscotti back in the oven and let bake for a few more minutes until the cookies are uniformly golden-brown and at your desired crispness.
- After your biscotti cools, have fun with it and make it your own by dipping in chocolate and adding additional toppings like pistachios, almonds, or chocolate chips.
- Enjoy with friends and family.
Makes for a great house-made Holiday Gift!
*best kept in a metal tin or glass jar - when stored in these vessels biscotti should keep for a little over a month **plastic containers cause them to go stale at a much faster rate