Classic crisp biscotti with a sprinkling of aniseeds
Preheat oven to 180 C
Combine both flours and aniseeds in a bowl.
In another bowl, beat the eggs with the sugar.
Add the vanilla and the oil and mix.
Fold in the combined flours and aniseeds
Pour into a 30cm x 25cm lamington pan lined with baking paper and spread out evenly.
Bake for about 10-15 mins or til lightly browned and cooked through.
Cool on a wire rack and then cut into 1cm slices and cut each of those in half.
Place them on a baking paper lined cookie sheet and bake again til they're lightly coloured (about 5mins)