Stella D'oro Style Anisette Toast Biscotti

Dawn Peralli

By
@GlamourGal

This recipe brings me back to my Italian childhood where my grandmother would give these to us as a treat to go with our little lattes when mom was not around.

This is a Sponge (soft) Biscotti.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Approx 16 toasts
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

2 1/2 c
all purpose flour
2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1 c
sugar
1/4 c
butter, softened
3
eggs
5 tsp
anise extract

Step-By-Step

1Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets

2Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated.

3This batter will be wet and sticky! Using a rubber spatula, divide the dough onto the prepared baking sheets. Form each portion into a 12"-inch long log, 1"-inch thick.

4Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn light golden brown. Turn the cookies over, and continue baking until light golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

About this Recipe

Course/Dish: Other Breakfast, Cookies
Main Ingredient: Eggs
Regional Style: Italian