Authentic Italian Anise Biscotti
Serves: 25
Source: shelovesbiscotti.com
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
pinch salt
4 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
Instructions:
Preheat oven to 350° F (180° C). Position rack in the center.
Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
Add the sugar gradually and whisk for another minute or so.
Add the oil and extracts. Whisk for another minute.
Incorporate the flour mixture. Mix until combined.
Pour mixture in the 3 prepared loaf pans.
Bake for 20-25 minutes or until firm to the touch
Remove from loaf pans and let cool for a few minutes.
Transfer to cutting board.
Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
Can be stored at room temperature for a few weeks...if they last that long.
Notes:
Please note that I will usually "fluff" my flour and then scoop.
This is not your typical biscotti batter that you can roll into a "log" shape. The loaf pans help keep the batter confined. If using sheet pans, expect the batter to expand and the final shape of your biscotti will be longer and thinner, but just as tasty! Enjoy!!!
_._,_._,_
Serves: 25
Source: shelovesbiscotti.com
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
pinch salt
4 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
Instructions:
Preheat oven to 350° F (180° C). Position rack in the center.
Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
Add the sugar gradually and whisk for another minute or so.
Add the oil and extracts. Whisk for another minute.
Incorporate the flour mixture. Mix until combined.
Pour mixture in the 3 prepared loaf pans.
Bake for 20-25 minutes or until firm to the touch
Remove from loaf pans and let cool for a few minutes.
Transfer to cutting board.
Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
Can be stored at room temperature for a few weeks...if they last that long.
Notes:
Please note that I will usually "fluff" my flour and then scoop.
This is not your typical biscotti batter that you can roll into a "log" shape. The loaf pans help keep the batter confined. If using sheet pans, expect the batter to expand and the final shape of your biscotti will be longer and thinner, but just as tasty! Enjoy!!!
_._,_._,_
