Anise Biscotti Recipe
Anise Biscotti Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"MY AUNT would make these cookies for dessert. I can remember walking into the house and I'd almost swoon when I smelled them baking—the aroma seemed to fill every room. They were my favorite, and they still are. Back then, I used to pretend Aunt Carmella made them especially for me!"
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons crushed aniseed
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1-1/4 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup blanched almonds, toasted and finely chopped
  • 2 teaspoons milk

Directions

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. Yield: 3-1/2 dozen.
Originally published as Anise Cookies in Reminisce September/October 1991, p33

  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons crushed aniseed
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1-1/4 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup blanched almonds, toasted and finely chopped
  • 2 teaspoons milk
  1. Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
  2. 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.
  3. 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.
  4. Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.
  5. 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.
  6. Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2 dozen.
Originally published as Anise Cookies in Reminisce September/October 1991, p33

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MY REVIEW
FamilybakerLisa User ID: 7052541 42845
Reviewed Dec. 23, 2012

"These cookies have a beautiful texture and flavor! Follow every instruction here and you will have fabulous cookies to share with loved ones! This is now one of my favorite recipes that I will make again and again!"

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