Anise Biscotti

No, I am not running a theme of biscotti posts on the blog. Biscotti has longer shelf life and is low in fat and sugar compared to other types of cookies. That was the reason for making these. I tried to mimic the flavor of anise cookies or 'om biscuit'  as we call in Kannada that we used to get in Indian Iyengar bakeries. I understand that one is made of yeast, but this was a quick version giving the same taste.

One Year Back - Healthiest Pie Crust
Two Years Back - Yam Zucchini Curry
Adapted from Taste of Home Church Supper Desserts book - Makes 3 dozen
Ingredients: 
All purpose flour - 2 cups
Sugar - 1 cup
Oil - 1/4 cup
Eggs - 2 large
Baking powder - 1 tsp
Salt - 1/2 tsp
Anise seeds - 1 tsp crushed coarsely

Method:
Preheat the oven to 350 F. Line a large baking sheet with parchment paper. In a bowl, whisk together flour, salt, baking powder and crushed anise seeds. In another bowl, beat eggs with sugar till thick (about 2 minutes). Add oil and beat few more times. Dump the dry ingredients to wet and mix well. This is a sticky dough. Divide the dough into two parts and shape each half into a log of 12" X 2". It should be about 1/2" thick. You can wet your hands and shake off excess water to help shape it. Leave at least 3" between the logs. Bake for 30 - 35 minutes or until lightly brown. Remove from the oven and let it cool for 15 minutes. Reduce the oven temperature to 325 F. When the logs are cooled, transfer them on to the cutting board and slice them 1/2" - 3/4" wide slices. Transfer them back on to the baking sheet placing them on their back and bake for 10 minutes. Cool completely and store in an air tight container for 2 weeks.

Enjoy.