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Print this Recipe    Biscotti 51

Makes 48 Cookies

3 eggs
2 t anise extract
3/4 C sugar
Pinch salt
1 1/2 C all-purpose flour
1/4 C cornstarch
1/2 t baking powder

Preheat oven to 350F. Combine the eggs, extract, sugar and salt in
a mixing bowl or the bowl of an electric mixer and whip with a hand
mixer set at high speed or in a heavy duty mixer fitted with the
whip. Continue whipping until the mixture is very light and increased
in volume, 6-7 minutes. While the egg mixture is whipping, combine
the flour, cornstarch and baking powder and stir to mix. Remove
the whipped eggs from the mixer and sift over the flour mixture in
three additions, folding it in after each addition with a rubber
spatula. The batter will lose most of its air and become rather
stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening,
but no tube, onto a jelly roll pan lined with parchment paper or
buttered wax paper. Pipe two logs about 1 1/2 inches wide and the
length of the pan. Bake the logs about 20 minutes, until they are
well risen and golden. Remove from oven and place logs on a cutting
board to cool about 10 minutes. Using a sharp, serrated knife,
slice the logs diagonally at 1/2-inch intervals. Place the biscotti
cut side down on the pan and return them to the oven for about
10-15 minutes, until they color lightly on the cut surfaces. Cool
the biscotti on the pans and store them in a tin between layers of
wax paper.


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