Biscotat

Method

Cream the butter and sugar together until light and fluffy, then beat in the eggs and vanilla extract. Whisk the egg yolk separately and set aside for glazing. Sift the flour, baking powder and salt together, then fold gently into the butter mixture along with the aniseed or liqueur. Pipe the batter onto lined baking trays in finger-shaped lengths, then brush the tops with the whisked egg yolk. Bake at 180°C for 12-15 minutes until golden and crisp. Once cooled, these twice-baked biscuits can be sliced thinly and returned to the oven at 150°C for 10 minutes to dry them out completely, creating the characteristic hard, dunking consistency.