Stella D'oro Style Anisette Toast Biscotti

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Approx 16 toasts
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • 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

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.

Printable Recipe Card

About Stella D'oro Style Anisette Toast Biscotti

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




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