These Anisette Toasts are light and airy with a subtle crunch on the outside revealing a center with a slight chew. There's no oil or butter used making these a guiltless pleasure to enjoy for snacking or dunking.
Line a baking sheet with parchment paper. Alternatively, you can use a nonstick biscotti pan.
Combine flour, cornstarch, baking powder, and salt in a bowl and set aside.
Using a mixer, beat eggs and sugar on high speed for 5 minutes until light and fluffy.
Beat in anise extract.
Using a spatula, fold in the flour mixture with the egg mixture until combined.
Pour batter onto the baking sheet to the length of about 12 inches. The dough will spread but don’t worry.
Bake for 20 to 25 minutes until golden.
Let cool 5 minutes then peel off parchment from the bottom and transfer the dough onto a cutting board. Place parchment paper back onto baking sheet. If you prefer, you can slice each toast in half lengthwise. I find the long toasts to be elegant.
Using a serrated knife, slice biscotti into ¾" slices and place cut side down back onto baking sheet.
Bake for 6 - 7 minutes. Turn them over and bake for another 6 -7 minutes.
Let cool and enjoy as is or dunk in your favorite coffee.
*To quickly bring eggs to room temperature, place the eggs in a bowl with warm water and let it sit for a few minutes.**Can substitute anisette liquor for the extract. The flavor will be subtle but still delicious.If you use a biscotti pan, you may need to increase the baking time. You will have a slightly thicker toast but the length will be consistent.You can enjoy these after the first baking. The texture will be soft and spongy and just as delicious.