Anise Biscotti Recipe
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Anise Biscotti

By: Laria Tabul  
"Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month."

Rating: This weblink has been rated 68 times with an average star rating of 4.8 Read Reviews (58)

Rate/Review | 2,613 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 5 dozen
 

Ingredients

  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 eggs
  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup brandy
  • 1 1/2 teaspoons anise extract
  • 1 teaspoon vanilla extract
  • 1 cup almonds
  • 2 tablespoons anise seed

Directions

  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
  2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
  3. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
  4. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
  5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 111 | Total Fat: 4.7g | Cholesterol: 22mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by Sweetooth 
Yum! Yum! Yum! I have been looking for a while for an outstanding biscotti recipe to use as a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2003 by JILL M. 
This biscotti is delicious! I've made it several times even substituting almond extract for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2005 by ONEOFFOUR 
GREAT won't last a month. Had to make a new batch after one week. Had to use apricot brandy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by K.Jean 
Everything about this recipe turned out colossal. The size of my biscotti, the size of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2006 by FoodieSusie 
I found this recipe a couple of years ago, and loved it! As I am the only one in my family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2007 by sharon 
This is the easiest and best tasting recipe I have ever tried - threw out all my other... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2008 by Aredendra 
These were really good but as others suggested, I upped the anise content and I would do even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2007 by Jaime 
Do not be afraid of the biscotti! If I can make this, so can you. I left out the anise seed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by Winelover813 
Very Yummy! I made them exactly as called for---next time I will at least double the anise... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2003 by KalaHawaii 
This recipe was my first attempt at biscotti. These are the most delicious biscotti I have... MORE

 
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