Italians live la dolce vita with breakfast cookies. They just call them biscottis.
2 tsp ground anise seed
½ cup extra virgin olive oil
½ cup (125g) sugar
1 Tbsp butter, room temperature
1 ¼ cups (175g) all-purpose flour
1 ¾ cups (250g) semolina flour
1 Tbsp baking powder
Let's get Cooking...
Preheat oven to 375ºF.
In a mixing bowl, add anise, olive oil, sugar, butter and eggs. Beat until smooth. Add the flour, semolina and baking powder. Mix by hand until a dough forms, about 1–2 minutes.
Transfer the dough to a baking sheet lined with parchment paper or a rubber baking mat. Form it into a log that is 6 inches wide and about 12 inches long. (The width is more important than the length.)
Bake for approximately 20 minutes, or until golden around the edges but still a little soft on top.
Remove from oven and allow to cool on a rack. Turn oven down to 350ºF.
Once cool, cut the biscotti into ¾-inch pieces. Place them cut-side down on the baking sheet. Return them to the oven for an additional 20 minutes, or until the golden brown has created a lovely ring around each piece. Remove and allow to cool. Dunk in your coffee and enjoy.