ANISETTE TOAST
Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.
Provided by Linda
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
- Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
- Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 36.9 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 201.3 mg, Sugar 16.8 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 :
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
STELLA D'ORO STYLE ANISETTE TOAST BISCOTTI
This recipe brings me back to my Italian childhood where my grandmother would give these to us as a treat to go with our little lattes when mom was not around. This is a Sponge (soft) Biscotti.
Provided by Dawn Peralli
Categories Other Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets
- 2. Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated.
- 3. This batter will be wet and sticky! Using a rubber spatula, divide the dough onto the prepared baking sheets. Form each portion into a 12"-inch long log, 1"-inch thick.
- 4. Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn light golden brown. Turn the cookies over, and continue baking until light golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
ANISETTE TOAST (ITALIAN BISCOTTI)
Steps:
- Preheat oven to 350ºF. Grease and flour a deep (about 1-2 inch deep) cookie sheet (such as a jelly roll pan). Mix the oil and sugar in a medium bowl. In a separate bowl mix the eggs, vanilla, and Anisette. Add this to the sugar/oil mixture. Then add the baking powder and salt to the sugar/oil/egg mixture. Mix well. Place the flour in a large bowl and make a well in the center. Pour the sugar/oil/egg mixture into the flour and mix till well combined. Add in the nuts. Pour batter into prepared pan and smooth it out. Bake at 350ºF until light brown on top and firm in the center - about 35 minutes. Once baked, cut into long, narrow slices and toast, spread out on the cookie sheet, on all sides in a 300ºF oven until crunchy (toasting time may be vary between 10-20 minutes, depending on how moist the cookies are). Be careful not to burn them. For a chocolate dipped Biscotti, melt semi-sweet chocolate and shortening over a double boiler, and dip the cooled cookies on one side into the chocolate. Place on wax paper and allow chocolate to set.
BISCOTTI (ROCO DISPIRITO)
Make and share this Biscotti (Roco Dispirito) recipe from Food.com.
Provided by marjiepoo
Categories Dessert
Time 45m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- form log bake at 375 till golden brown, cool slice and toast for 7-9 minutes.
Nutrition Facts : Calories 225.6, Fat 10.7, SaturatedFat 1.6, Cholesterol 52.9, Sodium 109, Carbohydrate 26.3, Fiber 0.9, Sugar 0.3, Protein 5.1
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
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