Description
These crunchy Anise Biscotti offer a perfect blend of sweet, aromatic anise flavor and a crisp texture. With a hint of licorice from the anise extract and seeds, these cookies are ideal for dipping into coffee or tea.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon anise extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon anise seeds (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy. Add the melted butter and anise extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If using anise seeds, stir them in at this point.
- Shape the Dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10 inches long and 2 inches wide.
- Bake the First Time: Bake the logs for 20-25 minutes, or until firm and lightly golden. Remove from the oven and allow to cool for 10 minutes.
- Slice and Bake Again: Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces. Place the biscotti slices cut-side down on the baking sheet.
- Bake the Second Time: Return to the oven and bake for another 10-12 minutes, flipping halfway through, until the biscotti are dry and crisp.
- Cool and Serve: Let the biscotti cool completely on a wire rack. Enjoy with coffee or tea.
Notes
- For an extra touch, dip the cooled biscotti in melted dark chocolate and allow it to set.
- Anise seeds are optional but provide a wonderful flavor boost if you like a more pronounced licorice note.
- Prep Time: 20 minutes
- Cook Time: 35 minutes