Desserts:

Anise Biscotti

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Ingredients

4-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1-3/4 cups sugar
3/4 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoon anise extract
1/2 teaspoon anise seeds
1/2 cup chopped walnuts
1/2 cup raisins or craisins
Egg wash:
1 egg yolk, beated
1 teaspoon water

Instructions

Preheat oven to 350 degrees and lightly oil a large baking sheet. In a bowl, whisk together flour, baking powder, baking soda and salt. In another bowl, with an electric mixer, beat eggs, sugar and oil until well combined. Beat in sour cream, vanilla and anise extract and seeds. Add flour gradually to form dough. Stir in walnuts and raisins. Divide dough in 3 pieces. Turn dough on lightly floured surface. Shape each piece of dough into a log 14 inches long by 2 inches wide. Arrange a few inches apart on prepared baking sheet. Brush logs with egg wash and bake in middle of oven 30 minutes or until pale golden. Cool on sheet 10 minutes. Transfer to cutting board. Slice into 1-inch slices. Cool. For a crunchier biscotti, bake a second time for 15 minutes. Store in an airtight container up to 1 month. Yields 48 biscotti.

Patricia Bond
East Moline