Biscotti Di Anise
Submitted by gentlejoy
Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.
YIELD
3 dozenPREP
20 minCOOK
35 minREADY
7 hrsThese Italian anise biscotti are the real thing, the kind you’d find in a bakery in Little Italy. A rich butter dough loaded with anise seeds, anisette liqueur, and blanched almonds gets shaped into a flat loaf, chilled overnight, baked once, sliced on the diagonal, and baked again until golden and crunchy throughout.
The overnight chill in the fridge firms the butter-heavy dough so it holds its loaf shape during the first bake. Without it, the dough spreads flat and you can’t slice it cleanly.
Anise flavor hits from two directions: whole anise seeds for bursts of licorice in each bite, and anisette liqueur for a more subtle, distributed warmth throughout the dough.
Pro Tips
- Let the loaf cool completely before slicing. Warm biscotti crumbles instead of cutting into clean diagonal slices.
- Cut ¾ inch thick, no thinner. Too thin and they burn during the second bake. Too thick and they stay soft in the center.
- The second bake at 15 minutes gives you a firm, crunchy biscotti. For a slightly softer texture, pull them at 12 minutes.
- Store in an airtight container for up to two weeks. They actually get better after a day or two.
Variations
- Dip one end of each cooled biscotti in melted dark chocolate for an indulgent finish.
- Swap almonds for pistachios for a green-speckled, more colorful biscotti.
- Add lemon zest alongside the anise for a brighter, more complex flavor.
Ingredients
Directions
In a large bowl place the butter and sugar, and cream them together.
One at a time add the eggs and beat them in.
Add the anise seeds and mix them in. Add the vanilla and anisette and beat them in.
In a mixing bowl place the flour and baking powder, and mix them together.
Add the flour to butter mixture.
Combine the ingredients together well.
Add the almonds and stir them in well.
Form the dough into a flat loaf.
Cover it and place it in the refrigerator overnight.
Preheat the oven to 375℉ (190℃). Place the loaf on a cookie sheet and bake it for 20 minutes, or until it is firm.
Remove the loaf and let it cool. Slice it diagonally into ¾ inch thick slices.
Preheat the oven to 375℉ (190℃).
Place the slices on a cookie sheet and bake them for 15 minutes, or until they are golden brown.
Let them cool before serving.
Comments
