About 2 years ago I moved away from my favorite Italian bakery. Visiting them on vacation has not satisfied me. I still have cravings for Anisette Toasts. I've spent the past 3 months working on my own recipe. I'm finally able to satiate my desire. —breadandbeta
Test Kitchen Notes
I was a little skeptical at first when I started making this recipe, but sticking to the recipe is worth it for a tasty biscotti! Instead of a firm dough, the mixture resulted in a loose batter that was poured into a cake pan -- a unique method that was simple and produced a great textured biscotti. I might try this base with different flavors in the future! The amount of anise it called for seemed excessive, but it tastes just right... not too sweet, and not overly anise-y. The crushed anise seeds also provide just the right seedy crunch. In the steps, it says to "Cook an additional 10-15 minutes, to brown on each side." I wasn't sure if this meant 10-15 min total, or 10-15 min for each side... it turned out to be the latter (to achieve that perfect biscotti texture). The flavor was good, as was the texture, and the recipe was very easy to follow. It was tasty with my coffee the next morning, and the BF loved it! - Loves Food Loves to Eat —The Editors
- Serves 25-30 cookies
1 1/2 teaspoons
1 1/2 ounces
- Line 13x9x2 baking pan with foil. Grease foil.
- Preheat oven to 350 F.
- With electric mixer, cream butter.
- Add sugar and mix until incorporated.
- Add eggs, mixing well after each addition.
- Add oil. Mix well.
- Combine brandy, vanilla, and anise extract. Add to batter.
- Add flour, baking powder, and salt. Mix well.
- Grind anise seed in mortar and pestle. Add and mix to combine.
- Pour batter into prepared pan.
- Bake for 30 minutes, or until golden.
- Remove from oven and let cool for a minute.
- Remove from pan and peel off foil. Let cool on rack.
- Slice in half lengthwise. Slice each part into cookies, approx. 1 inch thick.
- Arrange cookies onto baking sheet.
- Cook an additional 10-15 minutes, to brown on each side.