Imagine biting into a crisp, golden biscotti that transports you straight to the sun-drenched hills of Italy with every delectable crunch! These Anise Orange and Pignoli Biscotti are not just a cookie, but a culinary adventure that combines the warm, aromatic notes of anise, the bright zesty essence of orange, and the rich, buttery crunch of pine nuts. Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your baking game and impress everyone from family to dinner guests with its sophisticated flavor profile and traditional Italian charm.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 30 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- 1 tablespoon anise seeds
- 1 tablespoon orange zest
- 1/2 cup pine nuts (pignoli)
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl.
- In a separate bowl, whisk together flour, baking powder, anise seeds, and orange zest until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Fold in the pine nuts gently, distributing them evenly throughout the dough.
- Divide the dough into two equal portions and shape each 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 damp hands to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes, then reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until the biscotti are crisp and golden brown.
- Remove from the oven and let cool completely on a wire rack.
- Store in an airtight container at room temperature for up to two weeks.
Tips
- Ensure your butter is truly softened but not melted for the perfect texture.
- Use fresh, high-quality anise seeds and orange zest to maximize flavor intensity.
- When shaping logs, use slightly damp hands to create smooth, even surfaces.
- Allow cooling time between baking stages - this ensures the signature crisp texture.
- Slice biscotti diagonally and evenly for professional-looking results.
- For extra flavor, consider lightly toasting pine nuts before adding to the dough.
- Store in an airtight container to maintain crispness for up to two weeks.
- Serve with espresso or dessert wine for an authentic Italian experience!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 25mg
