Best Walnut And Anise Biscotti Recipes

ANISE AND WALNUT BISCOTTI

Steps:

• 1. Pour cake mix in large bowl
• 2. Add oil
• 3. Add all five eggs
• 4. Mix by hand until blended. Add extract and walnuts
• 5. Now beat with mixer on high for about 2 minutes
• 6. Pour into jelly roll pan sprayed with non stick spray. (Mixture is kind of thick)
• 7. Bake in preheated oven at 325 degrees for 25 to 30 minutes. (it will be slightly pulling away from edge of pan and a nice golden color)
• 8. Remove from oven and allow to cool
• 9. Once cool slice with knife vertically and then horizontally into size desired. Turn oven temp up to 350 degrees
• 10. Now remove from jelly roll pan gently and place cut side down on UNGREASED cookie sheet, Bake for about 6 to 8 minutes per side. (flip over and bake other side)
• 11. Cool slightly and then frost or drizzle with anise icing. Store in tightly sealed container at room temp once biscotti are completely cooled.
• 12. Read my notes for other flavor variations on this crisp on the outside and softer in the center flavorful cookie.

WALNUT AND ANISE BISCOTTI

Steps:

• Preheat oven to 325 degrees.
• In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
• In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
• Shape dough into a large log, about 4" x 12". Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes.
• Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
• Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry.