Easter is around the corner, and I don’t know about you but this Italian starts thinking about ricotta pie, biscotti cake, and Italian cookies like these and these for dessert. Much as I adore chocolate, I prefer anything with anise flavoring for the spring holiday.
I’ve tried any number of anise-flavored biscotti but I think a favorite blogger of mine, Marie, who is the Proud Italian Cook posted and shared one of the best recipes ever. These traditional twice-baked biscotti are not only flavored with a liberal dose of anise extract but also contain anise seed. Be still my anise-loving heart!
Buona Pasqua e mangia bene!
One year ago: Tiramisu Cupcakes
Two years ago: Italian Anise Cookies
Three years ago: Hostess Cupcake Copycat aka Fauxstess Cupcakes
Four years ago: A Very Special Retirement Party
Five years ago: Easter Basket Cupcakes
Six years ago: Jammers
- 5 cups flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 eggs
- 1 1/2 cups sugar
- 2 tbl. of anise extract
- 2 tbl. anise seed
Prepare two large cookie sheets by lining them with parchment paper. Set aside.
Whisk flour, baking powder, baking soda, salt, and anise seed together. Set aside.
In a large bowl with a mixer beat butter and sugar together until fluffy. Add eggs one at a time along with the anise extract. Add flour mixture and beat on low until blended.
Divide cookie dough into 4 parts. Form each part into a log measuring around 2 1/2 inches by 9 or 10 inches long. Place logs on a parchment-lined baking sheet.
Bake in a preheated 350o F oven* for 20 to 25 minutes or until golden brown on the bottom. Remove from the oven and let them cool down on a rack. Carefully cut logs into 1/2-inch thick slices.
*Stagger your oven shelves so that they are in the upper and lower third of your oven. Bake cookies for 10 minutes and then swap the cookie sheets so that they finish on the opposite shelf from where they started.
Preheat oven to 300o F.
Stand each piece up on their bottom on cookie sheets so that both sides are exposed and bake for 15 minutes or until lightly golden. Once again, bake the two cookie sheets on staggered oven shelves and then reverse their position after half the baking time.
Makes around 75 biscotti depending on size.
Source: A recipe from the Proud Italian Cook