Anise Biscotti
User Reviews
5
Anise Biscotti
Description
This Anise Biscotti recipe begins by creaming butter and sugar until fluffy, then adding eggs and anise extract for flavor. A duo of all-purpose and strong white bread flour blended with baking powder provides structure and a slight chew. The dough is formed into logs and baked until a skewer comes out clean, indicating doneness.
After a brief cooling period, the warm biscotti logs are sliced diagonally to produce elongated cookies. The slices are returned to the oven to bake on their sides, drying them out and creating the characteristic crispiness associated with biscotti. The twice baking process results in a firm texture that holds well for dipping into drinks without crumbling excessively.
Some prefer to skip the second bake to enjoy a softer, less crisp version. The anise flavor is prominent but balances well with the sweet, buttery dough. These biscotti store well and provide a lasting snack or accompaniment to hot beverages.
Ingredients
- ½ cup butter softened at room temperature, unsalted
- ¾ cup granulated sugar or caster sugar, superfine
- 3 egg
- 2 teaspoon anise extract
- 2 cups all-purpose flour or plain flour
- 1 cup Strong white bread flour this can be substituted for more all purpose flour
- 2 teaspoon baking powder
Instructions
- Preheat oven to 350°F (175C/155C Fan) and line two baking sheets with parchment paper or silpat.
- In the bowl of an electric mixer, combine butter and sugar, beating together until light and fluffy. Add the anise extract and eggs, beating to incorporate.
- In a medium bowl, mix flours and baking powder together. Add this slowly to the sugar mixture.
- Once combined, tip out onto a clean counter and split into two equal balls. Roll these into logs and place on prepared baking sheets. Pat these down a bit as they will raise in the oven.
- Bake for 30 to 35 minutes until a skewer inserted in the middle comes out clean.
- Remove from the oven and allow to cool for about 5 minutes before slicing. It is important to slice while the biscotti is still warm to avoid too much crumbling. Cut on a slight diagonal slant.
- Place the slices back onto the baking sheet on their sides and bake for a further 10 minutes each side (flipping the cookies over halfway through) to give them the twice baked crunch of the Italian classic. (see note)
Notes
- The twice bake is optional; serving immediately after the first bake yields a softer biscotti texture.
- Slice the logs while still warm to minimize crumbling during cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 18.2g | 6% |
| Protein | 2.5g | 5% |
| Fat | 4.5g | 7% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 31mg | 10% |
| Sodium | 36mg | 2% |
| Potassium | 63mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6.5g | 13% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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