Cookie Collection Recipe 9

This recipe for Greek Toast is an old family recipe of my grandmother's. I've never seen anything like it in any Greek cookbook, but have seen similar recipes in Italian cookbooks. Perhaps it is the addition anise seeds that make it "Greek". It is an easy method of making biscotti because it is a batter that is poured into a loaf pan for the first baking rather than being shaped into a free-form loaf.

My grandfather always dipped these cookies in his coffee before eating them, but since I don’t drink coffee, I like them plain.

This recipe is easily doubled or tripled or quadrupled and the cookies can be stored for a very long time before there is any loss of quality.

Greek Toast
16 biscotti-like cookies

2 large eggs
⅔ cup sugar

1 teaspoon anise seed
1 cup bleached, all-purpose flour

Preheat the oven to 375 degrees and grease and flour a 4½”x8½” loaf pan.

In a medium bowl or the bowl of a stand mixer, combine the eggs and sugar and beat well until thick and pale in color. Mix in the anise seeds and gradually add in the flour. Mix the batter until well combined and pour into the prepared loaf pan.

Bake 20-30 minutes until the top is lightly browned and springs back when lightly touched. Remove the loaf from the pan and cool on a rack for 10 minutes.

Cut the loaf into 16 slices and place the slices on a half-sheet pan and bake 5 to 7 minutes until toasted, turn the slices over and bake an additional 4 to 5 minutes or until desired crispness. (Keep in mind that they will become more crisp as they cool.)

Allow the toasts to cool on a rack and store in an airtight container.