Anisette Toast

Adjust an oven rack to the middle position, then preheat the oven to 350°F (175°C). Line a 9x5 inch (23x13cm) metal loaf pan with parchment paper, leaving 2-inch (5cm) overhang on the two long sides for easy loaf removal later. Lightly coat any exposed pan edges with nonstick cooking spray.

In a medium glass mixing bowl, combine 2 cups (240g) all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon fine sea salt, and 1 teaspoon lightly crushed whole anise seeds. Whisk for 30 seconds until fully blended, with no visible clumps of baking powder left in the mixture.

In a large mixing bowl, beat 3 room-temperature large eggs with ¾ cup (150g) granulated sugar on medium speed with an electric mixer for 2 minutes (3 minutes if whisking by hand) until the mixture is pale lemon-yellow, thickened, and leaves a slow-falling ribbon when the beaters are lifted. Stir in 6 tablespoons (85g) cooled melted butter, 3 tablespoons (45ml) anisette liqueur, and 1 teaspoon vanilla extract until fully incorporated.

Fold the dry ingredient mixture into the wet batter using a rubber spatula, mixing just until no dry flour streaks remain; do not overmix to avoid tough toasts. Scrape the thick batter evenly into the prepared loaf pan, smoothing the top flat with the spatula. Bake for 25 to 28 minutes, until the loaf top is golden domed, and a toothpick inserted into the center comes out with 2 to 3 moist crumbs attached. Let the loaf cool completely in the pan on a wire rack for 20 minutes.

Lift the fully cooled loaf out of the pan using the parchment paper overhang, and transfer it to a wooden cutting board. Use a sharp serrated bread knife to cut the loaf into uniform ½-inch (1.25cm) thick straight slices, keeping cuts even to ensure consistent toasting. Reserve crumbly end pieces for snacking if desired.

Arrange the cut slices in a single, non-overlapping layer on two parchment-lined rimmed baking sheets. Return the sheets to the 350°F (175°C) oven, baking for 10 minutes, then use metal tongs to flip each slice carefully. Bake for an additional 8 to 10 minutes, until both sides are light golden, dry, and crisp at the edges. Watch closely during the final 3 minutes of baking to prevent burnt edges.

Remove the baking sheets from the oven, and transfer the hot anisette toasts directly to a wire rack to cool completely for 15 minutes; the toasts will crisp further as they reach room temperature. Once fully cooled, store the toasts in an airtight container at room temperature for up to 2 weeks.