ANISE BISCOTTI

                2 eggs                     1 tsp aniseed
                ⅔ cup sugar                1 cup flour

Beat eggs and sugar until light and fluffy. Mix in aniseed, then gradually add flour. Spread batter into greased and floured 9x5 pan. Bake at 375° for about 20 minutes, until a toothpick inserted in center comes out clean. The pan will only be about a quarter full.

Remove from pan and cut into about sixteen half-inch slices. Place the slices on a buttered baking sheet and bake for 3-4 minutes, until slices are browned on the bottom. Turn and bake 3 to 4 minutes longer, until browned on both sides.

Adapted from “Betty Crocker’s Hostess Cookbook” (1967). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!