Biscotti Di Anise
Transport your taste buds to Italy with this authentic Biscotti di Anise recipe, a delightful treat perfect for dipping in coffee or savoring on its own. These classic twice-baked Italian cookies combine the warm, aromatic flavor of anise seeds with a hint of sweetness from vanilla and anise extracts. The biscotti boast a crisp, golden texture that’s achieved through a meticulous double baking process, making them wonderfully crunchy and addictive. Crafted with simple pantry staples like all-purpose flour, eggs, and sugar, these cookies are easy to prepare and yield a generous batch for sharing or storing. Whether you’re hosting a coffee hour or looking for a unique homemade gift, Biscotti di Anise promises to impress with its timeless flavor and artisanal charm.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Anise extract
- 1 teaspoon Vanilla extract
- 1 tablespoon Anise seeds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, beat the eggs lightly. Add melted butter, anise extract, and vanilla extract. Whisk until fully combined.
Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon until a soft dough forms.
Stir in the anise seeds to evenly distribute them throughout the dough.
Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log approximately 12 inches long and 2 to 3 inches wide.
Place the logs on the prepared baking sheet, leaving space between them as they will expand during baking.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Remove from the oven and allow the logs to cool on the baking sheet for 10 minutes.
Transfer the cooled logs to a cutting board. Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces.
Place the biscotti cut side down on the baking sheet. Return to the oven and bake for an additional 7-8 minutes, then flip the biscotti and bake for another 7-8 minutes until crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 485.4 g | 177% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 204.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 177 mg | 14% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 698 mg | 15% | |
*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.
