Aniseed Biscotti

    Aniseed Biscotti

    (40)
    7saves
    1hr45min


    34 people made this

    About this recipe: 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.

    Ingredients
    Serves: 12 

    • 310g plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 60g butter, softened
    • 200g caster sugar
    • 3 eggs
    • 4 teaspoons anise extract

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr45min 

    1. Preheat oven to 180 C / Gas 4. Mix together the flour, baking powder, bicarbonate of soda and salt in a bowl; set aside. Grease two baking trays.
    2. Beat the butter and sugar with an electric mixer until fluffy. Beat in one egg until completely incorporated, then beat in the other. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking trays. Form each portion into a 30cm long log, 1.25cm thick.
    3. Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven and allow to cool 5 minutes. Cut into 1.75cm thick slices using a serrated knife and place cut-side-down onto the baking trays. Return to the oven and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the biscotti over and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

    Anise extract

    Can be purchased online.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (40)

    by
    81

    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)

    by
    34

    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)

    by
    26

    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)

    Write a review

    Click on stars to rate