The name for biscotti comes from the Italian words "bis" (twice) and "cotti" (cooked). "First you bake the biscotti loaves, then you slice and toast them. Twice cooked! Twice delicious!"
Add sugar, oil, salt, and anise flavoring and beat well.
Sift flour and baking powder together. Add to egg mixture.
Grease 2 bread pans (12" X 3 1/2" X 2 1/2") and line them with waxed paper (or parchment paper) about 17" X 3 1/2 " wide. (The extra ends will provide a handle to remove the loaves later.)
Ladle batter into prepared pans until about 1 inch deep.
Bake at 350° for 25-35 minutes. Remove loaves from pan and slice (about 1/2 inch thick).
Place slices on cookie sheets and return to the hot oven to toast. (DO NOT use insulated pans!) Be careful as the bottom of the cookie browns first. Turn them over and toast the other side.
Remove when both sides are toasty colored. Let cool.
"These are not the industrial-strength biscotti that the coffee shops sell. They are fragile and need to be handled with TLC. But, hey, the broken cookies are so good that we put them in a little bowl with milk and eat them with a spoon! And they do freeze well! Just pop them in the toaster to freshen them up. They're fabulous dipped in coffee or milk.".