Anise Biscotti

Author Notes

About 2 years ago I moved away from my favorite Italian bakery. Visiting them on vacation has not satisfied me. I still have cravings for Anisette Toasts. I’ve spent the past 3 months working on my own recipe. I’m finally able to satiate my desire. —breadandbeta

Test Kitchen Notes

I was a little skeptical at first when I started making this recipe, but sticking to the recipe is worth it for a tasty biscotti! Instead of a firm dough, the mixture resulted in a loose batter that was poured into a cake pan — a unique method that was simple and produced a great textured biscotti. I might try this base with different flavors in the future! The amount of anise it called for seemed excessive, but it tastes just right… not too sweet, and not overly anise-y. The crushed anise seeds also provide just the right seedy crunch. In the steps, it says to “Cook an additional 10-15 minutes, to brown on each side.” I wasn’t sure if this meant 10-15 min total, or 10-15 min for each side… it turned out to be the latter (to achieve that perfect biscotti texture). The flavor was good, as was the texture, and the recipe was very easy to follow. It was tasty with my coffee the next morning, and the BF loved it! – Loves Food Loves to Eat —The Editors

Ingredients

• 
  4
  
  eggs
  
  
• 
  1 cup
  
  sugar
  
  
• 
  2 cups
  
  all-purpose flour
  
  
• 
  ¹/₄ cup
  
  vegetable oil
  
  
• 
  4 tablespoons
  
  unsalted butter
  
  
• 
  2 teaspoons
  
  baking powder
  
  
• 
  1 ¹/₂ teaspoons
  
  anise extract
  
  
• 
  1 ¹/₂ ounces
  
  brandy
  
  
• 
  ¹/₂ teaspoon
  
  vanilla extract
  
  
• 
  ¹/₄ teaspoon
  
  salt
  
  
• 
  1 tablespoon
  
  anise seed