MAKES 60 • PREP: ABOUT 25 MIN • BAKE: 32 TO 38 MIN
2 large eggs
½ cup granulated sugar
½ cup oil
1 Tbsp anise extract
1½ tsp baking powder
1½ cups all-purpose flour
¾ cup sliced almonds, toasted
Decoration: confectioners’ sugar
1 Heat oven to 350°F. Coat a baking sheet with cooking spray.
2 Vigorously whisk eggs, sugar, oil and extract in a large bowl until blended. Stir in baking powder, then flour until combined. Stir in almonds.
3 Spoon 
dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) form dough into an 11-in.-long, 2-in.-wide strip. Repeat with remaining dough, making 2 more strips. Place about 1½ in. apart on the baking sheet.
4 Bake 20 to 23 minutes or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 minutes, then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into ½-in. thick slices. Lay slices flat on baking sheet(s).
5 Bake 12 to 15 minutes, turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. If desired, dust with confectioners’ sugar before serving.
PER COOKIE: 46 cal, 1 g pro, 5 g car, 0 g fiber, 3 g fat (0 g sat fat), 7 mg chol, 16 mg sod
Storage tip: Store airtight at cool room temperature up to 2 weeks, or freeze up to 2 months.
