Description
This step-by-step guide will help you make authentic Anise Biscotti, perfect for dipping into your morning coffee or evening dessert wine.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
- 4 eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
Instructions
- Preparation:
- Preheat your oven to 350° F (180° C) and ensure the oven rack is positioned in the center.
- For baking, you can either grease and flour three 8.5 x 4.5-inch loaf pans or use a cookie sheet lined with parchment paper. If using non-stick spray, ensure even coverage to avoid sticking.
- Dry Ingredients Mixture:
- In a medium mixing bowl, start by sifting together the all-purpose flour, baking powder, and a pinch of salt. This not only combines your dry ingredients but ensures there are no lumps.
- Once sifted, set this mixture aside for later.
- Egg Mixture:
- In a large mixing bowl or using an electric mixer fitted with a whisk attachment, beat the eggs on medium speed until they turn light and frothy. This process should take about 2-3 minutes.
- Gradually add the granulated sugar to the eggs, continuing to whisk for another minute to combine them well.
- Incorporate the vegetable oil along with the vanilla extract and your choice of anise flavoring (extract, seeds, or Anisette liqueur). Continue whisking for another minute to ensure a smooth blend.
- Combining Dry and Wet Mixtures:
- Slowly introduce your dry ingredient mixture into the egg mixture. Blend until you achieve a homogenous batter without overmixing.
- Shaping and First Bake:
- Pour the batter evenly into the three prepared loaf pans. If you’re using a cookie sheet, divide the mixture into two roughly equal-sized loaves.
- Bake these in your preheated oven for 20-25 minutes or until they turn golden brown and pass the toothpick test (a toothpick inserted should come out clean).
- Slicing and Second Bake:
- After removing from the oven, let your biscotti loaves cool for a few minutes. Then, transfer them to a cutting board.
- With a sharp, serrated knife, slice the loaves into cookies about ¼ inch thick (or thicker if you prefer).
- Place these slices on parchment-lined baking sheets, ensuring they don’t overlap.
- Bake the slices for an additional 5-8 minutes. The longer they stay in the oven, the crispier your biscotti will become.
Notes
Storage: Once baked to your desired crispiness, remove the biscotti from the oven and let them cool. Store in an airtight container at room temperature. They can last for a few weeks, though their delightful taste might mean they disappear much sooner!
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dolci
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 88
- Sugar: 5g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.015g
- Carbohydrates: 11.23g
- Fiber: 0.22g
- Protein: 1.7g
- Cholesterol: 25g