These are the classic crisp, anise-flavored biscuits so good with a cup of caffè latte (coffee with hot milk) or tea. They keep well stored in a tin.
I am indebted to Salvatore Maggio of the Pasticceria Maggio, in Trapani, for sharing the recipe from which this one is adapted.
Combine the eggs, anise extract, sugar, and salt in a mixing bowl 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 or 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 the flour mixture over them in 3 additions, folding 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
Bake the logs at 350 degrees for about 20 minutes, until they are well risen and golden. Remove the pan from the oven and slide the paper onto a cutting board to cool, about 10 minutes. Slip a knife under the logs to detach them, and using a sharp, serrated knife, slice the logs diagonally at
Place the biscotti cut side down on the pan and return them to the oven for about 10 to 15 minutes, until they color lightly on the cut surfaces.
Cool the biscotti on the pan and store them in a tin between layers of wax paper.
© 1990 Nick Malgieri. All rights reserved.