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These twice-baked (biscottare means to bake twice) biscuits are terrific dunked in Vin Santo, Tuscany's traditional sweet wine.
WHAT YOU'LL NEED:
3 eggs
1 cup sugar
¾ cup vegetable oil
2 teaspoons anise seed
3 cups flour
2 teaspoons baking soda
½ teaspoon salt
1 cup chopped almonds or walnuts
WHAT TO DO:
Beat eggs until thick and lemon-colored. Gradually add sugar and beat. Add vegetable oil. Lightly crush anise seed with mortar and pestle. Add to egg mixture.
Sift together flour, baking soda and salt. Gradually add to egg mixture. Beat until smooth. Add almonds or walnuts.
Turn out onto lightly floured board and shape into flat loaves about ¼-inch thick and 2½ inches wide, the length of the baking sheet. Place on greased baking sheets, bake at 375 degrees for 20 minutes.
Remove from oven; cool 2 minutes and slice into ¾-inch pieces. Lay pieces cut sides down on baking sheets. Bake again at 375 degrees for 10 minutes or just until golden brown. Remove to wire racks to cool.
MAKES 4 DOZEN
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