At #6, anise seeds and anise extract replace the lemon-and-almond focus of the previous recipe. Their distinctive licorice flavor runs through a firm, dry dough made without butter or oil. Choose this version if you enjoy aromatic spices and a sturdy biscotti for dunking.
Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Granulated sugar (for that classic crispness)
- 1 tsp Baking powder (provides the essential rise)
- 1 tbsp Whole anise seeds (lightly crushed in a mortar and pestle to release their fragrant oils)
- 3 large Eggs (room temperature)
- 1 tsp Anise extract (deepens the licorice flavor profile significantly)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and the crushed anise seeds.
- In a separate medium bowl, beat the eggs together with the anise extract and vanilla extract until fully combined and slightly frothy.
- Pour the wet egg mixture directly into the dry ingredients. Use a sturdy wooden spoon or your hands to mix until a stiff, cohesive dough forms. Traditional anise biscotti do not use butter or oil, making the dough quite dense—this is exactly what you want!
- Transfer the dough onto a lightly floured surface. Divide it equally into two halves. Shape each half into a log measuring roughly 9 inches long by 2.5 inches wide. Place them onto the prepared baking sheet, leaving ample space between them.
- Bake in the preheated oven for 25 to 30 minutes, or until the logs are firm to the touch and boast a pale golden color.
- Remove from the oven and allow the logs to cool on the baking sheet for exactly 10 to 15 minutes. Immediately lower your oven temperature to 325°F (165°C).
- Move the slightly cooled logs to a cutting board. Using a very sharp serrated knife, slice the logs straight across or on a slight diagonal into 3/4-inch thick slices.
- Arrange the slices cut-side down on the baking sheet. Bake for 8-10 minutes, flip each piece over carefully, and bake for an additional 8-10 minutes until they are thoroughly dried out and crisp.
- Transfer the baked biscotti to a wire rack to cool completely. The anise flavor will actually deepen and mature if stored in an airtight container for a day or two before serving!
Nutrition
Calories: 158kcalCarbohydrates: 33gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 47mgSodium: 54mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 68IUCalcium: 30mgIron: 1mg