Back to Aniseed Biscotti

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Aniseed Biscotti Recipe

Aniseed Biscotti Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 50 min. YIELD:32 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 cup slivered almonds
  • 2 to 3 tablespoons aniseed
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons shortening

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake at 325° for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.
  • 5. 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. Yield: about 3 dozen.

Nutritional Facts

1 each: 180 calories, 10g fat (5g saturated fat), 35mg cholesterol, 83mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 3g protein.

Reviews for Aniseed Biscotti

Sort By :
MY REVIEW
yekcirt User ID: 3470808 121245
Reviewed Dec. 4, 2010

"this is my favorite biscotti recipe the person who came up with this recipe is a true genius thank you :)"

MY REVIEW
RBBY26 User ID: 4800835 121243
Reviewed Apr. 28, 2010

"TRY DIFFERENT KINDS OF NUTS AND YOU CAN PAINT THE BOTTOM WITH CHOCOLATE TOO PERFECT WITH COFFEE OR TEA"

MY REVIEW
nanamynana User ID: 4461051 59706
Reviewed Sep. 29, 2009

"I am italian and these are one of the best that I ever made . Sometimes I use walnuts instead of almonds . My family , especially my husband love them !"

Loading Image