Name: Anise Unscotti
Yield: Makes about 20
Ingredients: 2 3/4 cups (or more) all purpose flour; 1 tablespoon baking powder; 1 tablespoon aniseed; 1/2 teaspoon salt; 1 1/2 cups sugar; 1/4 cup vegetable oil; 3 large eggs; 2 tablespoons anisette liqueur

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business."

Batali calls these soft cookies unscotti because they are baked once, unlike biscotti, which are crisp and baked twice.

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