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stella d'oro style anisette toast biscotti

Recipe by
Dawn Peralli
Houston, TX

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.

yield serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For stella d'oro style anisette toast biscotti

  • 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

How To Make stella d'oro style anisette toast biscotti

  • 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.

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