Description
Crunchy, twice-baked biscotti with a hint of anise. Perfect with coffee or dessert wine.
Ingredients
Units
Scale
- 2 cups (473 ml) 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 teaspoons anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
Instructions
- Preheat your oven to 350°F (180°C) and ensure the oven rack is positioned in the center.
- For baking, 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.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
- Set the dry ingredient mixture aside.
- In a large mixing bowl, beat the eggs on medium speed until light and frothy (2-3 minutes).
- Gradually add the granulated sugar and whisk for another minute.
- Incorporate the vegetable oil, vanilla extract, and anise flavoring. Whisk for another minute.
- Slowly introduce the dry ingredient mixture into the egg mixture. Blend until a homogenous batter is achieved without overmixing.
- Pour the batter evenly into the prepared loaf pans or divide into two equal-sized loaves on a cookie sheet.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the biscotti loaves cool for a few minutes, then transfer them to a cutting board.
- With a sharp, serrated knife, slice the loaves into ¼-inch thick cookies.
- Place the slices on parchment-lined baking sheets, ensuring they don’t overlap.
- Bake the slices for an additional 5-8 minutes, or until desired crispness is reached.
Notes
- For a stronger anise flavor, use anise seed and lightly toast it before adding to the batter.
- To make these biscotti ahead of time, bake and slice them as directed, then store in an airtight container at room temperature for up to a week.
- If you don’t have anise extract, you can substitute with 1 teaspoon of aniseed liqueur for a slightly more intense flavor and slightly more moist biscotti.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0.015g
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 30