Biscotti are a traditional Italian biscuit and have become very popular in the US especially in cafè's and espresso bars. They are not chewy or soft like some cookies. They are baked twice, thus they are crisp and firm enough to dip in coffee or tea. They have an elongated shape where they fit perfectly into your coffee cup.

"Biscotti (plural of Italian biscotto, roughly meaning "twice baked") are crisp Italian cookies often containing nuts or flavored with anise. Etymology: Italian, from Medieval Latin bis coctus, meaning "twice cooked". Cf. English biscuit and German zwieback." Source: http://en.wikipedia.org/wiki/Biscotti

Ingredients

1 cup sugar
1/2 cup butter, softened
2 whole eggs
1 egg, separated
1 Tablespoon anise extract
3 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon milk

Preparation

Cream butter and sugar until fluffy. beat in the 2 whole eggs, l egg white and extract until blended. Stir together flour, baking powder and salt. With spatula or wooden spoon, thoroughly blend flour mixture into egg mixture. On floured surface, knead dough one minute or until smooth. Divide dough in half. On greased baking sheets, shape the dough into a log of about 3 inches wide and 15 inches long. Beat reserved yolk with milk, brush over top and sides.

Bake at 375 25-30 minutes or until pick is clean. Cool slightly. On baking sheets, cut loaves diagonally in 3/4" slices. Lay slices on sides and bake 5 minutes turning over once until golden and lightly toasted. Cool. Store tight in airtight containers.

Makes 36