Biscotti Should Not Be Unyielding

Biscotti for Foodie Friday

My mother made these wonderful, long, crunchy cookies that we grew up enjoying. We basked in the flavor of anisette and the soft, crumbly texture. Hers was not hard and unyielding.

Here is the recipe for it:

2 1/2 cups all purpose flour
1 cup sugar
1 tsp vanilla
1 Tbsp whole Anise seeds
1 tsp baking powder
1/3 cup vegetable oil
4 eggs

Beat the eggs. Add sugar and continue beating until color changes to a light yellow. Add vanilla then the oil and beat until oil...