Stella D'oro Style Anisette Toast Biscotti
This is a Sponge (soft) Biscotti.
- 2 1/2 c
- all purpose flour
- 2 tsp
- baking powder
- 1/4 tsp
- baking soda
- 1/4 tsp
- 1 c
- 1/4 c
- butter, softened
- 5 tsp
- anise extract
How to Make Stella D'oro Style Anisette Toast Biscotti
- 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.