When we were kids, Grandmom called these “anisette toast.” In the last ten years, with the coffee-house craze, “biscotti” are suddenly a huge success. The anise (licorice) flavor makes it a great dipper.
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/4 cup heavy cream
1/4 teaspoon anise oil
1 teaspoon anise seed
3 cups sifted all-purpose flour
3 teaspoons baking powder
Preheat the oven to 350°. In a mixer, cream together the butter and sugar. Add the eggs one at a time, waiting until each is incorporated before adding the next one. Add the cream, anise oil and seeds, the flour, and the baking powder, and mix until firm dough is formed.
Turn the dough out onto a work surface, and form it into 2 logs approximately 24 inches long, adding more flour if needed for the logs to hold their shape. Place the logs on an un-greased cookie sheet and bake for 45 minutes, or until light golden brown.
Remove from the oven, and while still warm, slice each log diagonally into 1/4-inch-thick slices. Return the slices to the cookie sheet, cut-side down, and bake for 15 minutes more, turning after 7 to 8 minutes. Cool on wire racks. Store in an airtight container. Makes 4 to 5 dozen cookies.