I think these biscotti turned out just okay; however my husband LOVED them! We made a pot of coffee after dinner tonight and he downed several of these biscotti...I ate one or two. While the biscotti are tasty enough, to me they lack something...seems like a key ingredient is missing! As a child, I often made Anise Biscotti with my beloved mom and the anise flavor was really intense, which I like a lot. To me, these biscotti are flavorful but way too light on anise. I calculated the recipe to make half the amount of servings as written (I yielded about 26 biscotti) and doing so, I actually DOUBLED the anise extract from the ORIGINAL recipe that yields 60 biscuits (I used 3 teaspoons of anise extract). I also used 2 full heaping tablespoons of anise seed for my dough recipe even though I halved the original recipe. Perhaps working with the dough and the biscotti for an hour or so dulled my sense & taste for anise! At any rate, I will definitely be making these biscotti again but I'm gonna tweak the recipe a bit. Also, just as a mention...the dough is very wet, sticky and rather difficult to work with. Rather than wet my hands, etc I just floured my board and my hands really well before turning out the dough & prior to shaping it. On parchment paper that I placed over my cookie sheet, I used a long, floured carving knife to sorta mold and push the dough into 2 long and low log shapes. Doing all of this made working with the dough much much easier.
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I think these biscotti turned out just okay; however my husband LOVED them! We made a pot of...