Anise Biscotti

Anise biscotti, also known as "biscotti all'anice" in Italian, are crunchy, twice-baked cookies flavored with anise seeds. They have a long history dating back to ancient Rome and are traditionally enjoyed dipped in coffee or dessert wine.

Biscotti evolved over the centuries, and by the Middle Ages, they were popular throughout Italy. Different regions developed their own variations, incorporating local ingredients and flavors. Anise biscotti became particularly popular due to the aromatic and slightly sweet flavor of anise seeds.

Ingredients:

½ Cup butter

1 ½ cups sugar

3 eggs

¼ cup heavy cream (or milk works)

3 cups flour

3 teaspoons baking powder

Anise flavor 1/2 teaspoon ++

Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream (or milk) and anise flavor, ensuring the mixture is smooth and evenly combined.

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Divide the dough into two or three portions and roll each into a log about 2 inches in diameter. Place the logs on a baking sheet lined with parchment paper, leaving space between them.

Bake the logs for 25–30 minutes, or until they are lightly golden and firm to the touch. Remove them from the oven and allow them to cool for 10 minutes. Carefully slice the logs diagonally into ½-inch thick pieces. Lay the slices flat on the baking sheet and return them to the oven for an additional 10–15 minutes, flipping them halfway through, until they are crisp and golden on both sides. Let the biscotti cool completely before serving.