The perfect twice-baked biscuit that's perfect with a cuppa. These biscotti are a little softer than the traditional biscotti and are flavoured with anise extract.
Can be purchased online.
The dough is very sticky and soft ... you should not be tempted to add more flour or use your hands to shape. I scoop up a spoonful of dough with a soup size spoon and lay it on the cookie sheet and keep doing that until I have several spoonfuls of dough laying next to and touching each other in a very crude shaped log. Then I take a rubber spatula and push/pat it into a log shape about 10-12" long, about 4" wide and 1/2" high (each log). This dough is very soft but will bake up into shape. Hope this helps everyone. - 04 Oct 2010 (Review from Allrecipes US | Canada)
As I was making this recipe I began to think I had done something wrong. I didn't think these would turn out at all but I was wrong. I'm making these a new staple in my home. Next time I might get fancy and dip the tops in chocolate and shredded almonds. The only change I made was I used vanilla and almond extract because I didn't have anise extract. Thank you for sharing linda I love this recipe! - 15 Dec 2010 (Review from Allrecipes US | Canada)
These are better than delicious! I cut off the ends and ate them while the cookies were baking and they are so delicious I am pulling them out of the oven to eat because they are THAT good!!!! I am a big Stella Dora Anisette toast, but I can't get them where I am in Hawaii and these blow them away. So incredibly delicious!!!! Thank you thank you thank you for the recipe!!! - 21 Dec 2010 (Review from Allrecipes US | Canada)