Biscotti All Anice
Transport yourself to the sun-drenched hillsides of Italy with these crisp and aromatic *Biscotti all’Anice*. Infused with the warm, licorice-like aroma of anise seeds and a hint of vanilla, this twice-baked treat is a timeless classic perfect for dunking into your morning espresso or an after-dinner glass of vin santo. The recipe, which strikes the perfect balance between sweetness and spiced sophistication, features a buttery dough that's baked into golden logs before being sliced and baked again for their signature crunch. Easily customizable with an optional splash of anise extract for extra flavor, these biscotti deliver authentic Italian flair and delightful texture in every bite. Ready in just over an hour and storing beautifully for up to two weeks, they’re a must-try for lovers of simple yet elegant baked goods.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon anise seeds
- 3 large eggs
- 60 grams unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 teaspoon anise extract (optional for extra flavor)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and anise seeds. Whisk until evenly blended.
In another bowl, whisk together the eggs, melted butter, vanilla extract, and anise extract (if using).
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until a dough forms. The dough may be slightly sticky.
Lightly flour a clean work surface and transfer the dough onto it. Divide the dough into two equal portions.
Shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, leaving enough space between them as they will expand.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a serrated knife, carefully slice the logs diagonally into 1.5 cm (1/2 inch) thick slices.
Arrange the slices cut-side down back onto the baking sheet. Bake for an additional 10-12 minutes, then flip the slices and bake for another 10-12 minutes, or until crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
