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Anise Biscotti
Submitted by Diane T. Speer, Columbus Messenger Bookkeeper
Anise biscotti, a traditional Italian cookie, was my father’s favorite treat at the holidays. He enjoyed dipping them in his coffee.
ANISE BISCOTTI
5 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 cups sugar
6 eggs
1/2 teaspoon anise oil or 2 tablespoons anise extract
Sift flour, baking powder, soda and salt together three times. Set aside. In medium bowl, with electric mixer at medium speed, beat butter with sugar until very light. Add eggs one at a time along with anise. Add flour mixture, beat at low speed until blended.
Divide mixture into four or six parts. Spread each portion on a greased and floured cookie sheet (or use parchment paper) and shape into 12-inch loaves. Bake in 350-degree oven 15 to 20 minutes or until golden. Remove from oven. Cool 5 minutes. Cut into 3/4-inch thick slices. Turn each on its side and bake 5 to 10 minutes on each side until golden. Remove to wire rack and let cool. Makes 7 dozen.
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