Anise Biscotti
An easy biscotti recipe made with Anise extract. The original recipe is from Rocco DiSpirit, but I changed it a bit by adding vanilla and playing with the time and temperatures. These are less sweet than some other biscotti and slightly softer to the bite rather than tooth breakingly crunchy. They are good with or without coffee.
Servings 36
Ingredients
- 3 ¼ cups all-purpose flour 420 grams
- 1 tablespoon aluminum free baking powder
- 3 large eggs
- 1 cup granulated sugar 195 grams
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 tablespoon anise extract
Instructions
- Preheat oven to 375F. Line two large baking sheets with parchment paper.
- Thoroughly mix together the flour and the baking powder. Set aside.
- Using an electric mixer, beat the eggs until light and frothy. With the mixer going, gradually add the sugar. Reduce mixer speed slightly and gradually add the oil, followed by the vanilla and anise.
- With a heavy duty scraper, stir the flour mixture into the egg mixture to form a dough and scrape it out onto the parchment lined baking sheets (half on each sheet).
- Working directly on parchment lined sheets, dampen your fingers with a little water and push the sides of the dough inward to dough form a log a little over 12 inches long and ½ inch thick.
- Bake logs for 25 minutes or until golden brown, then remove from the oven and let the logs cool until they are not so hot to the touch.
- Reduce the oven temperature to 325F.
- Using a large chef's knife, cut into ½-inch (or slightly thicker if you prefer) slices. Stand them upright on a baking sheet so that both sides are exposed.
- Bake at 325F for about 15 minutes or until they start to appear dry, then let cool completely.
Notes
For the baking powder, I used Rumford. In my opinion it does not seem to leave behind a metallic flavor like some others.