Biscotti all’ Anice
This recipe for Biscotti all’ Anice results in a cookie with a fine, almost silken texture, that is imbued with a hint of anise.
I found this recipe a couple of years ago, and loved it! I am one of few in my family with a taste for anise, but those of us who enjoy, have a hard time controlling our craving.
If you can’t find Sambucca liqueur or Pernod, or
don’t want to spend the money then substitute a good Brandy,
This traditional biscotti’s lovely, subtle anise
flavor that goes great with a nice latte.
More on Making Biscotti
Biscotti all’ Anice Recipe
- 1 cup whole almonds, toasted, coarsely chopped
- 1 tablespoon anise seed
- 2 tablespoons Sambucca liqueur or Pernod
- ½ cup unsalted butter
- 3/4 cup sugar
- 2 large eggs
- 2 cups plus 2 tablespoons all purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- Position rack in center of oven and preheat to
- Line baking sheet with parchment paper and set aside.
- Place anise seeds in small bowl. Add 1 tablespoon
liqueur and heat in oven for 5 minutes to infuse. Or place anise in small microwave-safe bowl,
add liqueur and microwave on high for 10 to 15 second, or until steaming. Set aside.
- In a mixing bowl cream butter and sugar until
light and fluffy. Beat in eggs
- Add in anise seed mixed with liqueur and remaining
1 tablespoon of liqueur, blend in.
- In another bowl sift flour, baking powder and salt
- Add flour mixture to egg mixture and stir with
wooden spoon just until blended. Mix in
- Divide dough in half. Using floured hands, shape each dough half
into a 14 inch long, 1 1/2-inch-wide and ½ inch high log.
- Transfer both logs to prepared baking sheet, spacing
at least 2 inches apart.
- Bake logs until golden brown (logs will spread),
about 25 minutes.
- Cool logs for about 5 minutes, transfer to cutting
board. Using serrated knife, cut logs on
diagonal into 1/2-inch-wide slices.
- Discard parchment paper and place slices upright ½
inch apart on baking sheet and return to oven
- Bake 10 minutes to dry and crisp. Remove from oven and transfer to rack and
- Store in tightly covered container.
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