Biscotti All'Anice
Submitted by wildcat241
Light and crisp egg-whipped anise biscotti made with cornstarch for extra snap. Nut-free, piped from a pastry bag, and twice-baked golden. The ideal dunking cookie for coffee or tea.
YIELD
48 cookiesPREP
16 minCOOK
30 minREADY
66 minHere’s a biscotti that leans into pure technique over heavy ingredients.
Eggs whipped to airy volume with sugar and anise extract create a batter so light it needs to be piped from a pastry bag rather than shaped by hand.
Cornstarch in the flour mix gives each cookie a delicate crispness that shatters cleanly when you snap one in half.
No nuts, no butter, no fuss. Just a clean anise flavor and a texture that was born to be dipped.
These are the biscotti you’ll find on every Italian-American holiday cookie tray, and now you know why.
Kitchen Tips
- Whip the eggs for the full 6 to 7 minutes. The volume is the whole secret to this recipe’s light texture.
- Fold the flour in gently with a spatula. A heavy hand deflates the batter and you’ll end up with dense logs.
- A pastry bag without a tip works best. If you don’t have one, a zip-top bag with the corner snipped will do.
- Store in a tin between layers of wax paper. They stay crisp for weeks.
Ingredients
Directions
PREHEAT OVEN TO 350 DEGREES F.
Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
Continue whipping until the mixture is very light and increased in volume, 6 to 7 minutes.
While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
The batter will lose most of its air and become rather stiff.
Pipe the batter, using a pastry bag with a ¾ inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
Pipe two logs about 1½ inches wide and the length of the pan.
Bake the logs about 20 minutes, until they are well risen and golden.
Remove from oven and place logs on a cutting board to cool about 10 minutes.
Using a sharp, serrated knife, slice the logs diagonally at ½ inch intervals.
Place the biscotti cut side down on the pan and return them to the oven for about 10 to 15 minutes, until they color lightly on the cut surfaces.
Cool the biscotti on the pans and store them in a tin between layers of wax paper.
Makes 48 Cookies
Comments
