Anise Biscotti
Step into the world of this aromatic Anise Biscotti recipe. Imagine the delightful scent of anise seed filling your kitchen as these golden, crunchy biscotti bake to perfection. With a light brush of egg white and a sprinkle of coarse sugar crystals, each slice offers a delicate crunch that pairs perfectly with a cup of coffee or tea. Enjoy the process of creating these twice-baked treats - from shaping the dough into logs to slicing them into perfectly crisp cookies. Embrace the simple elegance and comforting flavors of these Anise Biscotti, a delightful addition to any gathering or a moment of sweet solitude.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1⁄2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1⁄2 tsp. anise extract
- 1 Tbs. aniseed, crushed
- 1 3⁄4 cups all-purpose flour
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 1 egg white, lightly beaten
- Coarse sugar crystals for sprinkling
Instructions
- Preheat an oven to 350°F. Lightly grease and flour a large baking sheet or line with parchment paper. Have another ungreased baking sheet on hand.
- In the bowl of an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the vanilla, anise extract and aniseed and beat until blended.
- Over a sheet of waxed paper, sift together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. The batter should be very soft.
- Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one half onto the greased baking sheet and shape into a log about 12 inches long and 1 1⁄2 inches in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches between the logs. (They will spread as they bake.) Lightly brush the top of each log with some of the egg white and sprinkle with the coarse sugar crystals.
- Bake the logs until the edges are golden, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1⁄2 inch wide. Carefully turn the slices on their sides and place as many as will fit on the second (ungreased) pan. Keep the remaining slices on the first pan. Return the biscotti to the oven and bake until the edges are golden, about 10 minutes. Transfer the pans to wire racks and let the cookies cool completely. Store in an airtight container.
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