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Wednesday, February 6, 2013

Anise Biscotti

Yield: 50 + biscotti

This Biscotti recipe has a subtle anise flavor and is light and airy. The toast cookies literally melt in your mouth. The anise in them help some quit smoking. Slivered almonds add a delightful little crunch as well.


  • 2 c. sugar
  • 1 c. butter at room temperature
  • 4 eggs
  • 4 1/2 c. all purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 1/3 c. brandy or coffee
  • 1 1/2 t. anise extract
  • 1 t. vanilla extract
  • 1 c. halves or slivered almonds, toasted
  • 2 T. aniseed


Preheat oven to 350 Degrees F. 

Mix sugar and butter in a large mixing bowl until smooth and fluffy.
Add eggs 1 at a time, mixing well after each addition.
Mix flour, baking powder and salt in medium bowl. 

Combine brandy, anise extract and vanilla extract in small bowl. 

Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. 

Fold in almonds and aniseed.

Wet your hands a bit, and form two 13 inch loaves on 2 different sheet pans. Moisten fingertips and smooth loaves.  

Bake until golden and firm to touch, about 40 minutes. 

Cool completely on wire rack.

Reduce oven temperature to 300°F. 

Using a bread knife, cut logs diagonally into 3/4 inch slices. 

Return slices to sheet pans (its ok to place the close.)

Bake cookies until dry and slightly brown, turning 2- 4 times during bake time. 

Cool and store up to a month in air tight container.


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