Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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