Anisette toast is a biscotti-like cookie that’s lighter and softer in texture than the traditional Italian version. Delicious with coffee or anytime!
Set the oven to 350 degrees Fahrenheit (175 degrees C).
In a bowl, combine salt, baking soda, baking powder, and flour; set aside.
Butter two baking trays.
In a big bowl, use an electric mixer to fluffy up the butter and sugar.
After the first egg is fully incorporated, add the second.
Add the final egg and anise extract after beating.
Flour should only be barely incorporated.
Place two 12-inch long logs of dough, each 1/2-inch thick, on the baking sheets that have been prepared.
Bake for 20 to 25 minutes in a preheated oven, or until golden and firm to the touch.
Remove from the oven, then let cool for five minutes.
Using a serrated knife, cut into 3/4-inch thick slices and arrange cut-side-down onto the baking sheets.