Ingredients

• 2-1/2 cups all-purpose white flour
• 2 teaspoons baking powder
• 2 teaspoons anise seed
• 1 teaspoon grated orange rind
• 1/2 cup sugar
• 2 large eggs
• 1/4 cup canola oil
• 1 teaspoon orange extract

Preparation

1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
2. Mix first five dry ingredients in a large bowl and stir well.
3. Place eggs, oil, and extract in a small bowl and beat until frothy, either by hand with a whisk or with an electric mixer for about 30 seconds.
4. Pour liquid mixture into dry ingredients. Mix with a wooden spoon until dough is mixed. Dough will be crumbly.
5. Place dough on a lightly floured board. Shape into a ball and knead several times. Cut ball in half.
6. Roll each half into a log approximately 10 inches long. Flatten top slightly.
7. Place dough on a cookie sheet and bake until lightly golden, approximately 15 to 20 minutes.
8. Remove from oven. Let cool for 10 minutes. Use a serrated knife and slice at approximately 2/3-inch intervals to get 16 biscotti per half of dough.
9. Place sliced biscotti back on cookie sheet with cut side up and bake until lightly golden, approximately 5 minutes. Remove from oven, turn biscotti over and bake 5 minutes. Remove from oven and cool on a rack.

Helpful hints

• Store up to 2 weeks in an airtight container or freeze.
• Biscotti is twice baked to produce a hard cookie for dipping in coffee, tea or favorite beverages.
• Traditional biscotti are made with just anise seed; however, today, there are many “gourmet” versions with various dried fruits and/or nuts. Keep in mind that nuts are high in phosphorus and potassium; however, a reduced amount can be added.
• For cranberry-orange-pistachio biscotti, omit the anise and add 1 cup dried cranberries and 1/4 cup finely chopped unsalted pistachios.
• For blueberry biscotti, omit the anise seed and orange rind, substitute 2 teaspoons vanilla extract for the orange extract and add 3/4 cup dried blueberries.