Best Anisette Toast Recipes

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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.

ANISETTE TOAST



Anisette Toast image

Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.

Provided by Linda

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 12

Number Of Ingredients 8

2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup softened butter
1 cup white sugar
3 eggs
4 teaspoons anise extract

Steps:

  • 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.
  • 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. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
  • 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 golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 36.9 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 201.3 mg, Sugar 16.8 g

EASY BISCOTTI - ANISETTE TOAST



Easy Biscotti - Anisette Toast image

This is the easiest and best tasting Biscotti recipe I have ever made! Received from a co-worker back in 1993, this will make your house smell WONDERFUL!

Provided by Nancy

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
¾ cup vegetable oil
5 eggs
2 tablespoons anise seed
6 tablespoons anise extract
1 cup chopped almonds
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a medium bowl, stir together the cake mix, oil, eggs, anise seeds, almonds, and anise extract. Mix well after each addition. Pour into the prepared pan.
  • Bake for 20 to 30 minutes in the preheated oven, until a toothpick comes out clean.
  • Cut down the middle of the pan, then cut each half into 1/2 inch slices. Place slices on their side onto the jellyroll pan and return to the oven for 8 to 10 minutes, until toasted. Cool and dust with confectioners' sugar.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 39.4 g, Cholesterol 78.4 mg, Fat 25 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.5 g, Sodium 312.8 mg, Sugar 22.5 g

ANISETTE TOAST (ITALIAN BISCOTTI)



ANISETTE TOAST (ITALIAN BISCOTTI) image

Categories     Chocolate     Dessert

Number Of Ingredients 11

3/4 cup oil
2 cups sugar
6 eggs
1 Tbl. vanilla or almond extract
1/4 cup Anise oil or extract, or Anisette liqueur
4 tsp. baking powder
pinch of salt
4 cups flour
3/4 cup chopped, toasted nuts (such as almonds, pistachios, hazelnuts, cashews, etc)
1-1/4 cups semi-sweet chocolate chips, or chocolate of choice
1 Tbl. shortening

Steps:

  • Preheat oven to 350ºF. Grease and flour a deep (about 1-2 inch deep) cookie sheet (such as a jelly roll pan). Mix the oil and sugar in a medium bowl. In a separate bowl mix the eggs, vanilla, and Anisette. Add this to the sugar/oil mixture. Then add the baking powder and salt to the sugar/oil/egg mixture. Mix well. Place the flour in a large bowl and make a well in the center. Pour the sugar/oil/egg mixture into the flour and mix till well combined. Add in the nuts. Pour batter into prepared pan and smooth it out. Bake at 350ºF until light brown on top and firm in the center - about 35 minutes. Once baked, cut into long, narrow slices and toast, spread out on the cookie sheet, on all sides in a 300ºF oven until crunchy (toasting time may be vary between 10-20 minutes, depending on how moist the cookies are). Be careful not to burn them. For a chocolate dipped Biscotti, melt semi-sweet chocolate and shortening over a double boiler, and dip the cooled cookies on one side into the chocolate. Place on wax paper and allow chocolate to set.

ANISETTE TOAST



Anisette Toast image

Number Of Ingredients 6

2 large eggs, at room temperature
1 tablespoon anisette liqueur or anise extract
1/2 cup sugar
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder

Steps:

  • 1 Place a rack in the center of the oven. Preheat the oven to 350°F. Grease a 9-inch square baking pan. Line the bottom of the pan with wax paper. Grease and flour the paper. Tap out the excess flour. 2 In a large electric mixer bowl, combine the eggs, liqueur, and sugar. Begin beating the eggs on low speed, gradually increasing the speed to high. Continue to beat the eggs until they are very light and foamy and tripled in volume, about 5 minutes. 3 Place the flour, cornstarch, and baking powder in a fine-mesh strainer. Shake the strainer over the egg mixture, gradually folding in the dry ingredients with a rubber spatula. Be careful not to deflate the eggs. 4 Scrape the batter into the prepared pan and smooth the top. Bake 20 to 25 minutes, or until firm when touched lightly in the center and golden brown. Have ready a large baking sheet and a large cooling rack. 5 Remove the pan from the oven, but leave the oven turned on. Run a small knife around the edges of the pan. Invert the cake onto a cutting board. 6 Raise the oven temperature to 375°F. With a long serrated knife, cut the cake into 3-inch strips. Cut each strip crosswise into 3/4-inch- thick slices. Place the slices in a single layer on a large baking sheet. Bake the slices 7 minutes or until toasted and golden. 7 Remove the cookies from the oven and transfer to wire racks to cool. Store in a tightly covered container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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What is Anisette Toast?

Anisette toast is a type of Italian biscuit that is flavored with anise seeds, giving them a unique licorice taste. The biscuits are crunchy, thin and often served with a cup of coffee or tea. It is believed that the anisette toast originated in the south of Italy, where anise is a common flavoring used in desserts.

The Origin of Anisette Toast

The anisette toast is believed to have originated in the region of Calabria, located in the south of Italy. Anise, which is the main flavoring in the biscuit, is a common spice used in Italian cooking, especially in the south of the country. The biscuits were traditionally made in small batches by local bakeries and sold in bakeries, cafes and markets.

The Recipe for Anisette Toast

The recipe for anisette toast is relatively simple and involves combining a few basic ingredients, including flour, sugar, eggs and anise seeds. The mixture is then rolled out into thin sheets, cut into long strips and baked until golden brown. The biscuits are often served with coffee or tea, providing a crunchy counterpart to the warmth of the drink.
Ingredients:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 teaspoons anise seeds
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
Instructions:
  1. Preheat the oven to 350 degrees F.
  2. In a medium-sized bowl, whisk together the flour, sugar, anise seeds and salt.
  3. In a separate bowl, beat together the butter, eggs and vanilla until smooth. Add the dry ingredients to the wet ingredients and mix until well combined.
  4. Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a sharp knife or a pizza cutter to cut the dough into long strips.
  5. Place the strips onto a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the biscuits are crispy.
  6. Remove from the oven and let the anisette toast cool on a wire rack. Serve with coffee or tea.

Variations of Anisette Toast

There are many variations of anisette toast, with different regions of Italy adding their own unique touch to the recipe. Some recipes call for the addition of lemon zest or orange zest, which provides a citrusy flavor to the biscuit. Others may add a touch of cinnamon or nutmeg for added warmth and spice. Some recipes may substitute anise seeds for fennel seeds, which provides a similar flavor but with a slightly sweeter taste.

The Cultural Significance of Anisette Toast

Anisette toast is a beloved Italian biscuit that has been enjoyed for generations. The biscuits are often served during religious celebrations, such as Christmas and Easter, and are a common treat during family gatherings and special occasions. They are a symbol of traditional Italian cooking and the communities that have preserved these recipes and traditions over time. The anisette toast is a reminder of the rich cultural heritage that has shaped Italian cuisine, and continues to be enjoyed by people around the world.
Anisette toast, also known as biscotti, is a traditional Italian cookie that is twice-baked to make it dry and crunchy. It is flavored with anise (a liquorice-flavored herb) and perfect for dunking in coffee or tea. If you want to make anisette toast at home, this article will provide you with valuable tips and tricks to make the perfect batch.

Ingredients

Flour
The flour you use can make a big difference in the texture and flavor of your anisette toast. Use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which helps in developing gluten and gives the cookie a chewy texture.
Anise seeds
Anise seeds are the primary flavoring in anisette toast. Use fresh anise seeds or anise extract for the best flavor.
Sugar
Granulated sugar is traditionally used in anisette toast recipes. Avoid using powdered sugar as it can affect the texture of the cookie.
Eggs
Eggs are an essential ingredient that gives structure and moisture to the cookie. Use large eggs at room temperature.
Baking Powder and Baking Soda
These leavening agents help the dough rise and give the cookie a light texture. Use a combination of baking powder and baking soda for best results.
Salt
A pinch of salt helps to balance out the sweetness of the cookie and enhances the flavor.
Nuts and Dried Fruit
You can add chopped nuts and dried fruit such as pistachios, almonds, cherries, and cranberries to the dough to add flavor and texture.

Method

Mixing the dough
1. Preheat your oven to 350°F (180°C). 2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In another bowl, beat the eggs, sugar, and anise seeds until pale and fluffy. 4. Gradually add the flour mixture to the egg mixture and stir until a dough forms. 5. Stir in any nuts or dried fruits, if using. 6. Turn the dough out onto a lightly floured surface and knead gently to form a ball.
Shaping the cookies
1. Divide the dough into two equal parts. 2. Roll each part into a log about 12 inches long and 2 inches wide. 3. Place the logs onto a baking sheet lined with parchment paper, leaving space between them for spreading. 4. Flatten the logs slightly to make them about ½ inch thick.
Baking the cookies
1. Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden. 2. Remove the logs from the oven and let them cool for about 10 minutes. 3. Using a serrated knife, slice the logs diagonally into ½ inch thick slices. 4. Arrange the slices on the baking sheet, cut side down, and bake for another 10-15 minutes, or until the slices are crisp and golden brown.

Tips

1. Use fresh ingredients for the best flavor and texture. 2. Do not overwork the dough as it can make the cookie tough and dry. 3. Bake the logs until they are lightly golden, not brown as they will become harder during the second baking. 4. Use a serrated knife to cut the logs into slices to prevent crumbling. 5. Store the cookies in an airtight container at room temperature for up to two weeks.

Conclusion

Anisette toast is a classic Italian cookie that is easy to make at home. With the right ingredients and method, you can make a batch of delicious anisette toast that is perfect for dunking in coffee or tea. Use the valuable tips and tricks provided in this article to make the best anisette toast possible.

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