Easy Anise Biscotti
"Delicious, with a hint of
This Easy Anise Biscotti is
one of those Italian biscotti recipes that may not thrill the young ones. As
little kid I wasn’t really thrilled by anything anise. All I wanted was pure
unadulterated, white sugar, American crap bakery cookies. I wasn’t thrilled by biscotti
at all and had a slang name for it. Think you can guess what it is?
It's hard to believe a flavor
I hated thirty years ago (okay, forty years ago) - IS REALLY POPULAR NOW! All
in all this anise biscotti recipe is wa-a-a-y better than the preservative
laden biscotti crap sold at Starbucks.
So if you enjoy the anise flavor you have got to try these. Serve these for dessert with a glass of sweet
wine to dunk them in.
If you can’t find anise extract or oil, you can substitute a
tablespoon of freshly ground anise seed.
Best if ground fresh using a mortar and pestle or small electric grinder
Easy Anise Biscotti Recipe
- 1/2 cup vegetable oil, or light olive oil
- 3 eggs
- 1 tablespoon anise extract, or 3 drops anise oil
- 1 cup white sugar
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Position one of your oven racks in the center of
your oven. Preheat oven to 375 degrees F. Line a baking sheet with parchment
paper or a nonstick baking liner and set aside.
- In a medium bowl, beat together the oil, eggs,
sugar and anise flavoring until well blended.
- In a separated
bowl whisk together the flour, baking powder and salt. Stir into the egg mixture
to form a heavy dough. Turn the dough
out onto a lightly floured surface, and knead for a count of 10.
dough into two pieces. Form each piece into a roll as long as your cookie
sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch
- Bake for 25 to 30 minutes in the preheated oven,
until golden brown. Remove from the baking sheet to cool for 10-15
minutes on a wire rack.
- When the
cookies are cool enough to handle, place on cutting board and slice each one
crosswise into 1/2 inch slices.
- Place cut
sides down on unlined baking sheet. Bake 8-10 minutes, turn cookies over, bake
an additional 8-10 minutes.
- Remove from baking sheet and cool on rack.
- When completely cool store in an airtight container to maintain freshness.
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