Recipe(tried): Nana's Anisette Cookies

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NANA'S ORIGINAL ANISETTE COOKIES

5 eggs, room temperature
1/2 bottle anise extract or 6 drops anise oil
1/2 cup oil
1 cup sugar
1 1/2 tablespoons baking powder
5 cups flour, divided

Preheat oven to 350F. Line an 11x17-inch cookie sheet with aluminum foil (shiny side up) Or parchment paper. Freezer paper can be used but must be watched for flammability; it will turn brown and dry out.

With mixer beat eggs (eggs must be room temperature).

Add rest of ingredients one at a time in the following order:
anise extract or anise oil
sugar
baking powder

Lastly begin adding 3 cups of flour 1 cup at a time.

Remove mixer and mix remaining 2 cups of flour using mixing spoon.

NOTE: (If necessary add more flour till dough is only slightly oily. Too much flour will make product dry, too little and it will not rise.)

When done mixing split dough into 2 sections. On prepared cookie sheet make 2 loaves approximately 2-3 inches wide by 3/4 inch high and approximately 10-12-inches long.

Bake in 350 degree preheated oven for no more than 15-20 minutes.

Loaves should at least double in height and begin to turn golden brown on top. Some cracking is to be expected. Remove from oven immediately otherwise bottoms will burn.

Remove from tray and place on open rack to cool. Allowing to cool on tray will burn bottoms even out of oven.

After cooled, cut to taste (straight or diagonally), (cutting while warm will make them crumble more).

At this point they are ready to eat. However, if you want to make them into Biscotti then lay them on their side in a cookie sheet and return to oven for toasting.