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:

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

Directions Step-By-Step

1
Preheat 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
2
Beat 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.
3
This 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.
4
Bake 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