If you don't like the licorice flavor of anise, omit it and try adding vanilla extract or some other flavoring. Or omit the anise and add 1/4 c unsweetened cocoa for
chocolate biscotti. Add in with the flour.
Dried fruit such as cherries, cranberries, etc. can be added as well
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- 1/2 c
- butter, room temp
- 1 c
- 2 tsp
- anise seeds
- 3 1/2 - 4 c
- all purpose flour
- 1/2 tsp
- 1 1/2 tsp
- baking powder
- sliced almonds
- coating chocolate, optional
1Preheat oven to 350°
2Beat together butter and sugar until creamy.
3Add eggs, one at a time, beating well after each addition.
4Use a mortar and pestle to crush anise seeds slightly. (or put in a zip lock bag and use a rolling pin to crush) Add to creamed mixture.
5In a separate bowl, combine flour, salt and baking powder. Add 1/3 of the flour mixture at a time to the creamed mixture, beating well after each addition. Stir in nuts. The dough will be stiff.
6Turn out onto a lightly floured board. Divide dough into two equal parts and roughly shape into flat loaves. Transfer to a parchment lined baking sheet, leaving about 2 - 3 inches between the laoves.
7Finish shaping the loaves. You want them about 1 in high, 4 inches wide and 15 inches or so long.
10Reduce oven to 325 ° Place slices back on baking sheets and bake 10 more minutes, turn over and bake another 10 minutes, or just until golden brown.
11Remove to cooling rack and cool completely.
12Once cool, if desired, melt coating chocolate per package directions. Dip cookies in chocolate coating only one side. Then place them, chocolate side up on a rack until chocolate has set. (I like to do half of them and leave the other half plain)