Best Anisette Sponge Biscotti 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

ANISETTE BISCOTTI



Anisette Biscotti image

My great-great-aunt Josie created this recipe and handed it down through the family. The anise seed and anisette give it an authentic Italian flavor. A bit labor intensive, but they are so worth it! Great for dunking in tea or coffee, or just munching on. I double the recipe and give them out for Christmas every year.

Provided by Jeannie Z. Taylor

Categories     World Cuisine Recipes     European     Italian

Time 3h51m

Yield 28

Number Of Ingredients 9

1 cup white sugar
3 eggs
1 cup chopped walnuts
½ cup vegetable oil
2 tablespoons anisette liqueur
2 tablespoons brandy
1 tablespoon anise seeds
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder

Steps:

  • Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  • Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
  • Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
  • Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
  • Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 17.5 g, Cholesterol 19.9 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 34 mg, Sugar 7.5 g

STELLA D'ORO STYLE ANISETTE TOAST BISCOTTI



Stella D'oro Style Anisette Toast Biscotti image

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.

Provided by Dawn Peralli

Categories     Other Breakfast

Time 55m

Number Of Ingredients 8

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

Steps:

  • 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.

ANISE BISCOTTI



Anise Biscotti image

My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking-the aroma seemed to fill every room. -Esther Perea, Van Nuys, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3-1/2 dozen.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons crushed aniseed
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1-1/4 teaspoons vanilla extract
2 large eggs
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk

Steps:

  • Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

Nutrition Facts :

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Anisette Sponge Biscotti Recipes: A Sweet Italian Delight

Anisette sponge biscotti recipes are a popular and traditional Italian treat that has become a favorite in many parts of the world. This sweet and delicious snack is a perfect accompaniment to a hot cup of coffee or tea, and provides a much-needed afternoon pick-me-up.
What are Anisette Sponge Biscotti?
Anisette sponge biscotti are a type of twice-baked cookie that originates from Italy. They are made by first whipping eggs and sugar together until light and fluffy, then adding flour and anise extract to form a batter. The batter is then baked twice to create a crispy and crunchy biscuit that is perfect for dunking.
The History of Anisette Sponge Biscotti
The history of anisette sponge biscotti can be traced back to the Roman times, where the biscuits were first made by the Romans as a portable and long-lasting food for their soldiers. In the Middle Ages, these biscuits became a popular snack for travelers and were often eaten by monks during their long periods of fasting. However, it was in the 19th century that anisette sponge biscotti became a popular treat in Italy. The addition of anise extract to the recipe gave the biscuits their distinct flavor and aroma, and soon became a staple in Italian cafes and restaurants.
Variations of Anisette Sponge Biscotti
There are many variations of anisette sponge biscotti, with some recipes calling for the addition of nuts such as almonds or hazelnuts. Some bakers also like to add a hint of lemon or orange zest to the batter, which provides a refreshing citrus flavor.
How to Enjoy Anisette Sponge Biscotti
Anisette sponge biscotti are best enjoyed alongside a hot cup of coffee or tea, and can also be enjoyed as a sweet snack throughout the day. They are also a great addition to any dessert platter and can be served alongside fresh fruit or a sweet dip.
The Health Benefits of Anisette Sponge Biscotti
While anisette sponge biscotti are a sweet treat, they do have some health benefits. The almonds in some anisette sponge biscotti recipes are a great source of protein and healthy fats, while the anise extract has been shown to aid in digestion and reduce inflammation.
Conclusion
In conclusion, anisette sponge biscotti are a delicious and traditional Italian treat that has become a favorite in many parts of the world. Its light and crispy texture, along with its distinct anise flavor, make it a perfect accompaniment to a hot cup of coffee or tea. So why not try making your own anisette sponge biscotti at home today?
Biscotti is an Italian twice-baked biscuit that is popularly served with coffee or tea. Anisette sponge biscotti, as the name suggests, has the addition of aniseed to give a distinct flavor to the biscotti. Making anisette sponge biscotti may seem intimidating, but with the right tips, it is easy and fun to make.

Tip 1: Use High-Quality Ingredients

The quality of ingredients used determines the texture and flavor of the anisette sponge biscotti. So, it is essential to choose high-quality ingredients. Use fresh eggs, pure vanilla extract, real butter, and quality flour for great results. Also, use high-quality aniseed to give the biscotti the perfect flavor.

Tip 2: Properly Measure Ingredients

The key to getting consistent results when making anisette sponge biscotti is accurate measurements. Use a reliable kitchen scale to weigh the ingredients to get the correct proportions. Remember that the amount of each ingredient determines the texture and taste of the biscotti.

Tip 3: Mix the Dough Correctly

Properly mixing the ingredients is crucial in getting the desired texture of the anisette sponge biscotti. To avoid overworking the gluten in the flour, mix the dough gently. Work the dough until it is just combined; overmixing results in tough biscotti.

Tip 4: Chill the Dough

Chilling the dough after mixing makes it easier to handle and shape. Wrap the dough in plastic wrap and refrigerate for 30 minutes to an hour. This makes the dough firm and easier to shape without sticking to your hands.

Tip 5: Shape the Dough

Anisette sponge biscotti can be shaped in various ways, such as logs, circles, or squares. Shape the dough uniformly to ensure that the biscotti cook evenly. For uniformity in shape, use a ruler to cut the biscotti into the desired size.

Tip 6: Bake the Biscotti

The primary cooking of the anisette sponge biscotti is baking. Preheat the oven at 350 degrees Fahrenheit and bake the biscotti for 20-25 minutes until lightly browned. To get crunchy biscotti, bake them for a little longer at a lower temperature.

Tip 7: Cool the Biscotti Before the Second Bake

After the initial bake, the biscotti should cool completely before the second bake. Cooling ensures that the biscotti harden and become crunchy. This is essential because the second bake is what gives biscotti their characteristic crunchiness.

Tip 8: Bake the Biscotti for the Second Time

After cooling, slice the biscotti into the desired size and bake again. The second bake is essential to dry out the biscotti and make them crunchy. Bake the biscotti at a low temperature (300-325 degrees Fahrenheit) until they are golden brown.

Tip 9: Store the Biscotti Correctly

Anisette sponge biscotti can be stored in an airtight container for up to two weeks. To prevent the biscotti from becoming soft, don't store them in the fridge. Store them in a cool, dry place where there is no humidity.
Conclusion
Anisette sponge biscotti is a delicious Italian biscuit that is perfect for coffee or tea. With the right tips, making anisette sponge biscotti is easy and fun. Use high-quality ingredients, measure correctly, mix gently, chill the dough, shape uniformly, bake correctly, cool before the second bake, and store appropriately for crunchy and delicious anisette sponge biscotti.

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