Best Anise Biscotti Di Prato Recipes

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AUTHENTIC ITALIAN ANISE BISCOTTI



Authentic Italian Anise Biscotti image

I think it's time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.

Provided by Maria Vannelli RD

Categories     cookies

Time 40m

Number Of Ingredients 8

2 cups all purpose flour
2 teaspoons baking powder
pinch salt
4 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1½ teaspoon anise extract (OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur)

Steps:

  • Preheat oven to 350° F (180° C). Position rack in the center.
  • Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
  • In a medium bowl, sift together flour, baking powder and salt. Set aside.
  • In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
  • Add the sugar gradually and whisk for another minute or so.
  • Add the oil and extracts. Whisk for another minute.
  • Incorporate the flour mixture. Mix until combined.
  • Pour mixture in the 3 prepared loaf pans.
  • Bake for 20-25 minutes or until firm to the touch
  • Remove from loaf pans and let cool for a few minutes.
  • Transfer to cutting board.
  • Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
  • Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
  • Can be stored at room temperature for a few weeks...if they last that long.

Nutrition Facts : ServingSize 1 cookie, Calories 75 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 7 mg, Sugar 4 g

ANISE BISCOTTI DI PRATO



Anise Biscotti di Prato image

Biscotti are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped, often of almond, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. With a cup of tea, coffee or hot chocolate a great cool weather snack.

Provided by Marsha Gardner

Categories     Cookies

Number Of Ingredients 11

2 c sugar
1 c butter, unsalted, room temperature
3 large eggs
4 1/2 c all purpose flour
4 tsp baking powder
3/4 tsp kosher salt
1/3 c brandy
1 1/2 tsp anise extract
1 tsp pure vanilla extract
1 c almonds
2 Tbsp anise seed

Steps:

  • 1. Preheat oven to 350-degrees. Line 2 cookie sheets with parchment paper or foil.
  • 2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt.
  • 3. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
  • 4. Bake about 30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300-degrees. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  • 5. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool. Biscotti will last for a month or so in an airtight container.

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An Overview of Anise Biscotti di Prato Recipes

Anise Biscotti di Prato is a traditional Italian biscuit that has been enjoyed for centuries. These biscotti are known for their crispy texture and sweet, anise flavor. They are typically served with coffee or tea and are perfect for dunking. Anise Biscotti di Prato recipes have been passed down from generation to generation and are a staple in many Italian homes. In this article, we will explore the history of these delicious cookies, the ingredients that go into making them, and some fun facts about Anise Biscotti di Prato.
History of Anise Biscotti di Prato
Anise Biscotti di Prato originated in the Tuscan city of Prato in Italy in the 14th century. These biscuits were created as a staple food for troops during war times due to their long shelf life. They were also a popular biscuit to dip in the sweet wine Vin Santo. Over the years, Anise Biscotti di Prato have become a favorite treat that is enjoyed throughout Italy and around the world.
Ingredients in Anise Biscotti di Prato
The main ingredients in Anise Biscotti di Prato are flour, eggs, sugar, and anise seeds. The anise seeds give these biscuits their distinct flavor and are a staple ingredient in many Italian desserts. Other ingredients that can be added to Anise Biscotti di Prato include almonds, chocolate chips, and lemon zest. Almonds are a popular addition as they provide a crunchy texture and complement the anise flavor.
Fun Facts About Anise Biscotti di Prato
- Anise Biscotti di Prato are traditionally baked twice to achieve their crispy texture. - Biscotti means "twice cooked" in Italian. - Anise Biscotti di Prato are typically served with coffee or tea for dunking. - Anise seeds have been used for medicinal purposes for centuries and are believed to aid in digestion and improve respiratory health. - In Italy, Anise Biscotti di Prato are often enjoyed during the Christmas season.
Conclusion
In conclusion, Anise Biscotti di Prato is a traditional Italian biscuit that has been enjoyed for centuries. These biscuits are known for their crispy texture and sweet, anise flavor. The ingredients used in Anise Biscotti di Prato include flour, eggs, sugar, and anise seeds, and they are often served with coffee or tea for dunking. Whether enjoyed during the holiday season or throughout the year, Anise Biscotti di Prato is a beloved treat that continues to be enjoyed by many.
Anise biscotti di Prato is a classic Italian biscuit that is perfect for any occasion, be it a tea party or a snack. These crunchy and delicious biscuits are easy to make, and in this article, we will share some valuable tips that will help you perfect your anise biscotti di Prato recipe.

Tips for Making Anise Biscotti di Prato

1. Measure All Ingredients Accurately
Baking is a science, and accuracy is key. It's important to measure all your ingredients accurately, especially the flour. Too much flour will result in a dry and crumbly biscuit, while too little flour will make your biscotti spread out too much and burn easily. Invest in a good digital kitchen scale to ensure that you're measuring accurately.
2. Use Fresh Baking Powder
Baking powder is a key ingredient in biscuits, and using expired baking powder can ruin your recipe. Be sure to check the expiration date on your baking powder and use it while it's still fresh. If you're unsure about the freshness of your baking powder, you can test it by adding a teaspoon of baking powder to a cup of hot water. If it fizzes, it's still good.
3. Toast the Anise Seeds
Toasting the anise seeds brings out their flavor and makes your biscotti taste even better. You can do this by placing the anise seeds in a dry skillet and heating them on medium heat for a few minutes until they become fragrant. Be sure to stir them constantly to prevent burning.
4. Use Room Temperature Ingredients
Using ingredients at room temperature is important when baking, as it allows them to mix together more easily. Leave your eggs and butter out on the counter for at least 30 minutes before you start baking.
5. Don't Overwork the Dough
Overworking the dough can create tough and dense biscuits. Mix your dough until it's just combined, and then stop. You don't want to knead the dough like you would with bread.
6. Chill the Dough before Baking
Chilling the dough before baking helps it hold its shape and prevents it from spreading out too much in the oven. Once you've shaped your biscotti dough into logs, wrap them tightly in plastic wrap and refrigerate for at least 30 minutes.
7. Bake Twice
Biscotti are baked twice, once as a whole log and then sliced and baked again. When slicing the biscotti, use a serrated knife and make sure each slice is about ½ inch thick. Bake the sliced biscotti for another 10-15 minutes on each side, or until golden brown.
8. Store Properly
Once your biscotti have cooled completely, store them in an airtight container at room temperature. They will keep for up to two weeks. It's also okay to freeze them for longer storage.

Conclusion

With these valuable tips, you'll be able to make perfect anise biscotti di Prato every time. Remember to measure accurately, toast the anise seeds, and use room temperature ingredients. Don't overwork the dough, chill it before baking, and bake twice. Store your biscotti properly and enjoy them with your favorite hot beverage.

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