Anise Biscotti - ItalianCookies.com

Anise biscotti, with its distinct flavor and crunchy texture. A traditional Italian cookie that has roots in the ancient baking practices of the Tuscan region. The word “biscotti” itself comes from the Latin bis (twice) and coctus (cooked), referring to the method of baking the dough twice to create a crisp, dry texture that would last for days. Anise, a sweet, licorice-flavored spice, has been used in Mediterranean baking for centuries. It became a popular addition to biscotti recipes over time. The inclusion of anise in biscotti originated in Tuscany, used in simple, rustic treats. These cookies were typically baked for long shelf life, making them ideal for travelers, especially during long journeys. These cookies became especially popular in the 17th and 18th centuries. Enjoyed by families during celebrations and as a sweet accompaniment to wine or coffee.

These delightful traditional Italian anise biscotti are both sweet and crunchy. In Italy, they are commonly savored as a post-dinner dessert, frequently accompanied by a dunk in a wine known as Vin Santo. Beyond Italy's borders, they are also commonly enjoyed with various coffee beverages such as espresso, cappuccinos, and lattes.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 30 cookies
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour¾
  • 1 cup granulated sugar
  • 1 cup butter (softened)
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 4 large eggs
  • 2½ tsp anise extract or anisette liqueur
  • ¼ tsp salt

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper.
  2. Using an electric stand mixer with the paddle attachment, begin by creaming the butter and sugar together until the mixture becomes light and fluffy. This typically takes around 3 minutes. Gradually add the eggs, one at a time, ensuring thorough beating after each addition. Incorporate the anise and vanilla extracts. As you work, don't forget to use a rubber spatula to scrape down the sides of the bowl to ensure even mixing.
  3. In a separate medium bowl, mix together the flour, baking powder, and salt. Then, gradually add the dry ingredient mixture to the butter mixture in the electric stand mixer.
  4. Using a pastry bag that has a large, smooth tip, shape the dough into 2 logs. Flatten these logs to be about 3 inches wide and place them on baking sheets lined with parchment paper. Bake the logs at 350°F (180°C) for approximately 30 minutes.
    Once you've taken the logs out of the oven, allow them to cool for a brief period, just a few minutes. With a serrated knife, cut the logs diagonally into slices that are about 1/2 inch thick. These slices may still be slightly warm. Place the slices back onto the baking sheets and bake them for an additional 15 minutes, making sure to flip them over at the halfway point of baking. Take the biscotti out of the oven to cool.