Biscotti All' Anice
Submitted by happy33
Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.
YIELD
4 dozenPREP
20 minCOOK
50 minREADY
80 minIf you’ve ever snapped a biscotto in half and breathed in that warm, licorice-scented air, you know exactly why these have been an Italian staple for centuries.
This version starts by blooming anise seeds in a splash of Sambuca or Pernod, which punches up the flavor far beyond what dry seeds alone can do.
Toasted almonds add a nutty backbone, and the twice-baked method gives each slice that signature shatter when you bite in.
Make a batch on a Sunday and they’ll keep beautifully all week in a sealed container, ready for your morning coffee or an after-dinner dip in Vin Santo.
Chef Tips
- Toast the almonds until genuinely golden. Pale almonds mean pale flavor.
- Heating the anise seeds in liqueur is a small step that makes a huge difference. Don’t skip it.
- Use a sharp serrated knife and a gentle sawing motion when slicing the logs. Pressing down will crumble them.
- Let the logs cool a full 5 minutes before cutting. Patience here saves you from ragged slices.
Ingredients
Directions
Place nuts in a shallow pan and bake in a preheated 350℉ (180℃) oven for 8 to 10 minutes, or until golden brown.
Let cool. Place anise seeds in a small bowl.
Add 1 tablespoon liqueur and heat in a 350℉ (180℃) oven for 5 minutes to infuse.
Or place anise seeds in a small microwave-safe bowl.
Add 1 tablespoon liqueur and microwave on high for 10 to 15 seconds, or until steaming.
Set aside. In a mixing bowl cream butter and sugar until light and fluffy.
Beat in eggs. Add anise seed mixed with liqueur and the remaining 1 tablespoon liqueur.
In a bowl combine the flour, baking powder and salt.
Add to the creamed mixture, mixing just until blended.
Cut nuts in halves or thirds and fold in.
Divide dough in half. On a greased and floured baking sheet pat out into two logs (about ½ inch high, 1½ inches wide and 14 inches long, spacing at least 2 inches apart. Bake in the middle of a preheated 325℉ (160℃) oven for 25 minutes or until lightly browned.
Transfer from the baking sheet to a rack. Let cool for 5 minutes.
Place on a cutting board.
With a serrated knife slice at a 45 degree angle about ½-inch thick.
Place the slices upright ½ inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly.
Let cool on a rack.
Store in a tightly covered container.
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