Anise Biscotti Recipe Recipe 455 Recipes

ANISE BISCOTTI

Steps:

• Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

AUTHENTIC ITALIAN ANISE BISCOTTI

Steps:

• Preheat oven to 350° F (180° C). Position rack in the center.
• Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
• Add the sugar gradually and whisk for another minute or so.
• Add the oil and extracts. Whisk for another minute.
• Incorporate the flour mixture. Mix until combined.
• Pour mixture in the 3 prepared loaf pans.
• Bake for 20-25 minutes or until firm to the touch
• Remove from loaf pans and let cool for a few minutes.
• Transfer to cutting board.
• Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
• Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
• Can be stored at room temperature for a few weeks...if they last that long.

NANA'S ANISE BISCOTTI

Steps:

• Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
• Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
• Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
• Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

ANISE BISCOTTI

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Mix first 8 ingredients in large bowl. Whisk eggs and all remaining ingredients in medium bowl to blend. Add egg mixture to flour mixture and stir until moistened; gather dough together. Turn dough out onto baking sheet and shape into 12-inch-long by 3-inch-wide log.
• Bake log until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool log on baking sheet 30 minutes. Reduce oven temperature to 250°F. Using long metal spatula, carefully transfer log to work surface. Using serrated knife, cut crosswise into 1/4-inch-thick slices. Place slices, cut side down, on 2 clean rimmed baking sheets.
• Bake 15 minutes. Turn slices over and bake 15 minutes longer or until just golden brown. Transfer biscotti to rack and cool completely.
• Do Ahead: Can be made ahead. Store airtight at room temperature up to 2 weeks or freeze airtight up to 1 month.

ANISETTE BISCOTTI

Steps:

• Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
• Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
• Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

ANISE WALNUT BISCOTTI

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C ).
• In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
• Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
• Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

ANISE BISCOTTI

Steps:

• Preheat oven to 350°F.
• Beat the eggs well.
• Add sugar, oil, salt, and anise flavoring and beat well.
• Sift flour and baking powder together. Add to egg mixture.
• Grease 2 bread pans (12" X 3 1/2" X 2 1/2") and line them with waxed paper (or parchment paper) about 17" X 3 1/2 " wide. (The extra ends will provide a handle to remove the loaves later.)
• Ladle batter into prepared pans until about 1 inch deep.
• Bake at 350° for 25-35 minutes. Remove loaves from pan and slice (about 1/2 inch thick).
• Place slices on cookie sheets and return to the hot oven to toast. (DO NOT use insulated pans!) Be careful as the bottom of the cookie browns first. Turn them over and toast the other side.
• Remove when both sides are toasty colored. Let cool.
• "These are not the industrial-strength biscotti that the coffee shops sell. They are fragile and need to be handled with TLC. But, hey, the broken cookies are so good that we put them in a little bowl with milk and eat them with a spoon! And they do freeze well! Just pop them in the toaster to freshen them up. They're fabulous dipped in coffee or milk.".

BISCOTTI, TRADITIONAL ANISE

Steps:

• Cream butter and sugar, add eggs, flavoring. and anise seeds
• Combine dry ingedients, mix everything together.
• Divide dough and roll into logs, use extra flour as needed. Place on greased cookie sheets and flatten slightly. Allow room on baking sheets to spread. Bake at 350 for 20 minutes.
• Cool untill can handle and slice with serrated knife at angle 1/2 inch wide. Return to baking sheets and bake till golden, turning so both sides are done. Approximately 8-10 minutes a side., including anise seeds.

ANISE-ALMOND BISCOTTI

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
• Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
• Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
• Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)