Anise
Anise Biscotti
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7 Reviews
Whipple
February 6, 2022
So simple! No more misshapen loaves! Grated orange peel into sugar and subbed orange juice for brandy. Penzey's cracked Anise obviated grinder. Love the flavour.
Bobbi
November 12, 2018
At long last......a Biscotti recipe that I can bake in a pan and it comes out perfect!. No more messy hands and flour everywhere, trying to form the batter into a loaf shape. I just made this with 1/2 recipe and it made 18 pieces that are crispy and delicious! Thrilled with this ingenious method....can’t wait to try out my orange and maple flavors! Delighted! Thank-you!
MJ O.
August 1, 2018
I just made these and it’s so easy! I never thought it would work bc it’s not made into a loaf but a cake pan. I added mini chocolate chips, pistachios and cherry infused dried cranberries... I must say I would have increased the Anise, it was faint but these are worth a try.
bottomupfood
July 20, 2011
I made these and they turned out beautifully. I might increase the anise extract and/or anise seeds next time, but that might be because I love anise more than the average bear. I really liked how the recipe was written up. Curious to know why Loves Food Loves To Eat was skeptical of this recipe. Perhaps because it is so written in such simple, straightforward language? The lack of poetry didn't make the biscotti any worse.
Loves F.
July 20, 2011
Hi bottomupfood, glad you asked (mostly because it reminded me that I should make these again)!
I was skeptical for two reasons, neither of which had to do with the writing style (and, neither of which ended up being warranted, since I loved the way this recipe turned out):
1. All of the biscotti recipes I've made in the past had a firm dough that was formed into shape by hand, rather than a loose batter that was poured into a cake pan. I was unaware that this would produce biscotti with similar texture to my method, but was proven wrong, and was very happy with the results.
2. I was a little nervous that there was too much anise, and that it would be overwhelming (I almost even used less than called for--hence my comment above, about sticking to the recipe), but it ended up cooking out a bit, to where it was just the right amount--or, as you mentioned, could maybe even use more!
I go into a bit more detail in my blog post about Bread and Beta's awesome recipe: http://lovesfoodlovestoeat.blogspot.com/2010/03/totally-baked.html
I was skeptical for two reasons, neither of which had to do with the writing style (and, neither of which ended up being warranted, since I loved the way this recipe turned out):
1. All of the biscotti recipes I've made in the past had a firm dough that was formed into shape by hand, rather than a loose batter that was poured into a cake pan. I was unaware that this would produce biscotti with similar texture to my method, but was proven wrong, and was very happy with the results.
2. I was a little nervous that there was too much anise, and that it would be overwhelming (I almost even used less than called for--hence my comment above, about sticking to the recipe), but it ended up cooking out a bit, to where it was just the right amount--or, as you mentioned, could maybe even use more!
I go into a bit more detail in my blog post about Bread and Beta's awesome recipe: http://lovesfoodlovestoeat.blogspot.com/2010/03/totally-baked.html
coffeefoodwrite
April 1, 2010
This looks quite lovely. I am looking forward to trying them. Thank you.
Loves F.
March 28, 2010
Testing this tomorrw, can't wait! Planning on sending a batch to my parents for Easter!
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