getting anise flavor from anise seeds or a bottle of ricard anise
i made a french seafood dish that got the anise flavor from ricard anise plus fennel in the dish. i have a biscotti recipe that calls for using anise seeds for its anise flavor yet another biscotti recipe that calls for getting the flavor from an anise-flavored liqueur (they mention sambuca). any idea if the anise seeds gives sufficient anise flavor?
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Just for fun, I dug up a recipe by Artusi, and while it is not mainly flavored with aniseed, it does have SOME.
So the lineage is there. :)
http://www.italyrevisited.org/recipe/Cookies_with_Nuts/4474
I mostly linked this one because of it shows the historical depth of aniseed use in biscotti.
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For your decision, why not make side-by-side small batches, one using seeds, one using liqueur, and see which one you like more?
In most cases, using a liqueur or spirit is a more recent innovation since your typical peasant family wouldn't have the budget to afford the liqueur. Seeds are cheaper than distilled spirits. It takes time, money, equipment, space and special expertise to distill.
It's worth noting that something like an anise seed biscotti preparation is likely a couple hundred years old. If the anise seeds did nothing, the recipe wouldn't have been passed down over time to land in a cookbook.
Biscotti recipes -- like many Italian cookies of this style -- were codified in the nineteenth century, long before the era of widespread household refrigeration. These are desserts designed to survive months of storage.
If you are seeking well tested biscotti/Italian dessert recipes, consider looking at Emiko Davies website. She does her research and a lot of her recipes are based on those from Artusi's classic cookbook (published in 1891).
Checked two classic recipes for Italian almond biscotti/cantuccini and got advice for 325F/165C for 30 and then 10 minutes, or 350F/175C for 30 and then 10 minutes.
Hope that helps on next round of testing recipe.