Imagine dunking a perfectly crisp, golden biscotti into your morning espresso, savoring the delicate hint of anise that transports you straight to the charming streets of Italy. These traditional Italian cookies aren't just a treat—they're an experience that bridges generations of baking tradition. Whether you're a seasoned baker or a curious culinary adventurer, this anise biscotti recipe promises to transform your kitchen into a rustic Italian bakery, filling your home with an irresistible aroma that will make everyone's mouth water.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon anise extract
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a separate large bowl, beat the sugar and eggs together using an electric mixer until the mixture becomes light and slightly fluffy, about 2-3 minutes.
- Add the anise extract to the egg mixture and mix thoroughly to distribute the flavor evenly.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until a soft dough forms.
- Gently fold in the sliced almonds, distributing them evenly throughout the dough.
- Divide the dough into two equal portions and shape each portion into a long, flat log about 12 inches long and 2-3 inches wide on the prepared baking sheet.
- Smooth the tops of the logs with slightly dampened hands to create an even surface.
- Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes, then use a sharp serrated knife to slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the sliced biscotti cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-12 minutes, turning once halfway through, until the biscotti are crisp and lightly toasted.
- Remove from the oven and transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to two weeks.
Tips
- Use fresh ingredients, especially your anise extract, to ensure the most vibrant flavor.
- When mixing, be careful not to overmix the dough, which can make the biscotti tough.
- Use a sharp serrated knife for clean, even cuts when slicing the logs.
- For extra crispness, ensure you bake the biscotti a second time until they're golden and firm.
- Allow the biscotti to cool completely before storing to maintain their signature crunch.
- Experiment with toasting the almonds lightly before adding them to the dough for enhanced nutty flavor.
- Store in an airtight container to preserve their texture for up to two weeks.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 16g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 20mg
