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
How to Make Biscotti
- Preheat oven to 350°
- Beat together butter and sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- Use 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.
- In 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.
- Turn 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.
- Finish shaping the loaves. You want them about 1 in high, 4 inches wide and 15 inches or so long.
- Reduce 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.
- Remove to cooling rack and cool completely.
- Once 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)