January 30, 2023



Italian Anise Biscotti – The Intelligent Carrot

5 min read

These candy and crunchy anise biscotti will transport you to Italy in only one chunk! I really like that you could make these cookies prematurely (they freeze superbly) to get pleasure from anytime, wherever.

When you concentrate on biscotti, the crunchy, twice-baked Italian cookies destined for dunking, what taste involves thoughts first? Vanilla biscotti? Almond? Chocolate?

If anise biscotti are usually not in your radar but, welcome to probably the most scrumptious “Italian-bakery” style worthy of any espresso. These cookies are heat and welcoming with delicate hints of buttery, anise taste (not robust like Sambuca). Simply the aroma itself will make you content.

Anise biscotti on a black plate

The Star Ingredient.

Anise extract is a well-liked flavoring utilized in Italian muffins, cookies and pastries. It’s created from steeping star anise ( it, it seems like a cute little picket star) in alcohol to extract the pure taste.

The aroma is paying homage to fennel or licorice, which most individuals assume is just too robust. Nevertheless, when utilized in small quantities, particularly when mixed with butter, the flavour isn’t overpowering in any respect. It’s enhancing. Anytime I make anise biscotti, I get rave opinions and sudden smiles throughout. That is my go-to recipe.

Anise biscotti on a black plate

Italian Anise Biscotti Substances: You Will Want

  • Butter
  • Granulated sugar
  • Anise extract
  • Vanilla extract
  • Eggs
  • All function flour
  • Baking powder
  • High-quality sea salt

How To Make Biscotti (At A Look)

Biscotti are twice-baked cookies. First, you’ll make the biscotti dough which seems extra like cookie batter than precise dough. It’s a bit sticky. Then, you’ll type the dough into logs, and bake side-by-side on a baking sheet till cooked by. That’s the “first bake.” To complete, you’ll minimize the logs into diagonal slices (use a big serrated knife) and bake once more till golden brown, crisp and scrumptious.

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Biscotti Suggestions:

  • Use a stand mixer: Biscotti dough is barely sticky. Utilizing an electrical stand mixer or hand-held mixer will make your life simpler when creaming the butter and sugar collectively. However after all, you may combine by hand too!
  • Flour every little thing. When shaping the biscotti, be sure that to calmly flour your work floor and palms to forestall sticking. The dough will likely be simpler to deal with and roll round.
  • Make it forward. Biscotti maintain for a number of weeks at room temperature or frozen in an hermetic container.
  • No Anise extract? No drawback. Use a tiny drop of anise oil as a substitute. The flavour is stronger however it’ll get the job completed.

The best way to Freeze Biscotti

Identical to my Italian sesame cookies, you may freeze anise biscotti with wonderful outcomes. Place baked and cooled biscotti into an hermetic container separated by sheets of parchment paper. Retailer within the freezer for as much as 1 month. Defrost at room temperature.

Extra Italian Dessert Recipes to Attempt!

*Photograph credit score & styling: Melina Hammer.

Homemade anise biscotti


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This anise biscotti recipe will transport you to Italy in only one chunk! So buttery, crisp and scrumptious! They are going to maintain at room temperature in an air-tight container for 1 month (for those who don’t eat all of them first!) or within the freezer for as much as 3 months.


  1. Preheat your oven to 325 F.
  2. Coat a sheet pan with butter (or spray oil). Line with parchment paper to stay.
  3. In an electrical stand mixer fitted with the paddle attachment: cream the butter and sugar till gentle and fluffy, about 2 minutes. Add the eggs, one after the other, beating properly after every addition. Add the anise and vanilla extracts. Scrape down the perimeters of the bowl with a rubber spatula. It’s going to odor scrumptious!
  4. In a separate bowl, sift collectively the flour baking powder and salt.
  5. With the mixer working, regularly add the flour combination to the butter combination. Combine till simply mixed. Observe: if the dough is just too sticky, add extra flour, 1 tbsp at a time. The feel ought to be smooth and malleable, however not overly moist and sticky. You may be hand-rolling the dough within the subsequent step.
  6. Scoop the dough onto a calmly floured floor (I exploit a fantastic mesh strainer to evenly mud my work floor to forestall sticking). With floured palms, gently type the dough right into a ball. Divide the ball in half. Roll every half right into a thick log, about 8 inches lengthy by 2 inches broad. To take action: carry the dough up and roll the logs vertically in between your palms, gently stretching them to measurement. Alternatively, roll the logs in your work floor. 
  7. Set the logs onto your baking sheet spaced 5 inches aside. Brush off any residual flour on the floor. Gently flatten the logs to 2 1/2- 2 3/4-inches broad.
  8. Bake on the middle rack for 25-Half-hour. That is your first bake. When prepared, the logs will likely be gentle in colour and simply beginning to flip golden across the edges. There will likely be cracks on the surface- all regular.
  9. Take away the baking sheet from the oven. Switch the logs a wire rack to chill, about 20-Half-hour. 
  10. With a big serrated knife, minimize the logs (on a diagonal) into 1/2-inch slices. The slices will nonetheless be barely heat at this level. You need to find yourself with 28-32 biscotti, relying on how you chop them. 
  11. Prepare the biscotti, minimize facet down, onto your baking sheet. Bake for 20 minutes, flipping them over on the midway mark. Keep watch over them as they bake. You’re searching for a barely darkened exterior with a lighter, “almond colour” inside. Modify bake time as wanted.
  12. Take away from the oven. Switch to a wire rack to chill. 
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Key phrases: Italian, , biscotti, anise, simple, recipe, basic, extract

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