Biscotti

These are the traditional anise biscotti. These kind are good for dunking in coffee or espresso and probably even tea. Some folks prefer to use anisette or anise extract instead of the ground seeds. Feel free to experiment. If you want the fancy chocolate-delivering almond biscotti, you'll have to ask Dave Fiore.

  1. Preheat oven to 350° F.
  2. Grease and flour two cookie sheets (or line with parchment paper).
  3. Sift these dry ingredients together

2-1/2
c
flour
2
t
baking powder

  1. Blend at medium speed until light

1/4
c
butter
1
c
sugar

  1. Continue to beat while adding

4

eggs

  1. Switch to a low speed and add the dry ingredients. Beat until blended.
  2. Stir in:

4
T
ground anise seeds (heaping tablespoons)

  1. Spread half of the mixture on each cookie sheet in the shape of a log.
  2. Bake at 350° for 20-25 minutes or until they're slightly brown and the top springs back.
  3. Cool well.
  4. Cut into 3/4" slices. Bake slices on each side for 12-15 minutes.

 

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