Title: Biscotti all'anice
 Categories: Cookies, Italian
      Yield: 48 Servings
 
      3    Eggs
      2 ts Anise extract
    3/4 c  Sugar
      1 pn Salt
  1 1/2 c  All-purpose flour
    1/4 c  Cornstarch
    1/2 ts Baking powder
 
  PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
  mixingbowl 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 whippinguntil the mixture is very light and increased
  in volume, 6-7 minutes. Whilethe 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 ofthe 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 betweenlayers
  of wax paper.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK