ANISE BISCOTTI
Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
Provided by Laria Tabul
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 1h40m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
- In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
- Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
- Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
- Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
- Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 14.5 g, Cholesterol 20.5 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 88.3 mg, Sugar 6.8 g
CHOCOLATE ANISE COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
- Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
- Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
ANISE BISCOTTI
My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking-the aroma seemed to fill every room. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
ANISE WALNUT BISCOTTI
This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life. Enjoy with your favorite red wine or coffee.
Provided by Michele Flannery
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 21.6 g, Cholesterol 39.8 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 88.7 mg, Sugar 8.5 g
ANISETTE BISCOTTI
My great-great-aunt Josie created this recipe and handed it down through the family. The anise seed and anisette give it an authentic Italian flavor. A bit labor intensive, but they are so worth it! Great for dunking in tea or coffee, or just munching on. I double the recipe and give them out for Christmas every year.
Provided by Jeannie Z. Taylor
Categories World Cuisine Recipes European Italian
Time 3h51m
Yield 28
Number Of Ingredients 9
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 17.5 g, Cholesterol 19.9 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 34 mg, Sugar 7.5 g
ANISEED BISCOTTI
My husband, Joe, is Italian, and his mother was a great cook. She made wonderful biscotti, which are popular Italian dipping cookies. She never used a recipe, but I asked her to write it down for me and I was delighted when she did.-Elizabeth Sparano, Marion, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking powder; add to the creamed mixture and mix well. Stir in almonds and aniseed. , Divide dough into thirds; shape into three 10-in. x 3-in. rectangles on a greased baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool completely. , Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place slices cut side down on ungreased baking sheets. , Bake at 325° for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until chocolate is set. Refrigerate in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
ANISE BISCOTTI
Make and share this Anise Biscotti recipe from Food.com.
Provided by Bob Ross
Categories Dessert
Yield 48 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 325F.
- Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients.
- Mix well.
- Working on a floured surface, shape dough into two logs, each about 14 inches long and 1- 1/2 inches thick.
- Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch.
- Transfer the logs to the rack to cool.
- Reduce oven temperature to 300F.
- Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
- Stand the slices on their sides on the baking sheet and return to the ov en.
- Bake for 40 minutes.
- Remove from oven and cool completely before storing.
- Biscotti will crisp as they cool.
- Store, in an air.-tight container, up to one month.
BISCOTTI DI ANISE
Make and share this Biscotti Di Anise recipe from Food.com.
Provided by elly9812
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl place the butter and sugar, and cream them together.
- One at a time add the eggs and beat them in.
- Add the anise seeds and mix them in.
- Add the vanilla and anisette and beat them in.
- In a mixing bowl place the flour and baking powder, and mix them together.
- Add the flour to butter mixture. Combine the ingredients together well.
- Add the almonds and stir them in well.
- Form the dough into a flat loaf.
- Cover it and place it in the refrigerator overnight. Preheat the oven to 375xF.
- Place the loaf on a cookie sheet and bake it for 20 minutes, or until it is firm.
- Remove the loaf and let it cool.
- Slice it diagonally into 3/4" thick slices.
- Preheat the oven to 375xF.
- Place the slices on a cookie sheet and bake them for 15 minutes, or until they are golden brown.
- Let them cool before serving.
Nutrition Facts : Calories 962.5, Fat 46.4, SaturatedFat 17.3, Cholesterol 219.6, Sodium 636.7, Carbohydrate 120.1, Fiber 6.4, Sugar 52.3, Protein 21.6
BISCOTTI, TRADITIONAL ANISE
A friend's daughter gave me the original recipe years ago and the only major change I've made is using Sambuca liqueur rather than anise extract. My 3 honorary grandchildren Jerod, James and Shiloh all teethed on these and their Mom Sarah request them every Christmas season. These Italian dunking cookies go well with milk, coffee or tea.
Provided by Goat mom
Categories Dessert
Time 1h
Yield 36-40 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 84, Fat 3.1, SaturatedFat 1.8, Cholesterol 24.4, Sodium 86.8, Carbohydrate 12.3, Fiber 0.3, Sugar 4.2, Protein 1.6
BISCOTTI
Steps:
- Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
- Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.
ANISE BISCOTTI
The name for biscotti comes from the Italian words "bis" (twice) and "cotti" (cooked). "First you bake the biscotti loaves, then you slice and toast them. Twice cooked! Twice delicious!"
Provided by josamky1063
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 7
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.".
Nutrition Facts : Calories 78.2, Fat 5, SaturatedFat 0.7, Cholesterol 17.6, Sodium 16.7, Carbohydrate 7.5, Fiber 0.1, Sugar 4.2, Protein 1
LEMON ANISE BISCOTTI
"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
AUNT DUNETTE'S ITALIAN ANISE BISCOTTI
This recipe from my Italian great great Aunt has been prepared by my mother and my grandmother and now by me! Great with coffee, keeps well, very delicious!
Provided by Demandy
Categories Dessert
Time 45m
Yield 30 biscotte, 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.
- Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.
ANISE BISCOTTI
Provided by Melissa Kelly
Categories Fruit Dessert Bake Almond Brandy Amaretto Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 dozen
Number Of Ingredients 14
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.
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