Anisette Biscotti
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
61
Spice
46
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
White Sugar3
Eggs1 cup
Walnut (chopped)1 cup
Vegetable Oil2 tbsps
Brandy1 tbsp
Anise Seed2.75 cups
All-Purpose Flour1.5 tsps
Baking PowderDirections:
1
Beat sugar and eggs in a large bowl with an electric mixer until smooth
2
Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds
3
Fold in flour and baking powder until dough comes together
4
Cover with plastic wrap and chill, about 3 hours
5
Preheat oven to 375 degrees F (190 degrees C)
6
Grease 2 baking sheets
7
Remove dough from refrigerator
8
Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet
9
Repeat with remaining dough on second baking sheet
10
Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes
11
Remove from oven and cool until easily handled, about 5 minutes
12
Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife
13
Arrange slices on their sides on the baking sheets
14
Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes