Anise Biscotti
Easy anise biscotti recipe. This Italian-American family recipe has been passed down for generations. Made with anise extract for a subtle flavouring.
Ingredients
- ½ cup unsalted butter softened at room temperature
- ¾ cup superfine granulated sugar or caster sugar
- 3 eggs
- 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
My family rarely does the second bake for these cookies and we serve them fresh sliced after the first bake. They are slightly softer and less hardened/crisp than the twice baked version.
Nutrition
Calories: 123kcalCarbohydrates: 18.2gProtein: 2.5gFat: 4.5gSaturated Fat: 2.6gCholesterol: 31mgSodium: 36mgPotassium: 63mgFiber: 0.3gSugar: 6.5gCalcium: 24mgIron: 1mg
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