Anise Unscotti Recipes

ANISE BISCOTTI

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• 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. 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.
• Bake about30 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 F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

TRA VIGNE'S UNSCOTTI (ONCE BAKED)

Steps:

• Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor.

ANISE WALNUT BISCOTTI

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C ).
• In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
• Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
• Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

LEMON ANISE BISCOTTI

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

ANISE BISCOTTI

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.

ANISE UNSCOTTI

Steps:

• Preheat oven to 350°F. Lightly sprinkle large rimmed baking sheet with flour. Combine 2 3/4 cups flour, baking powder, aniseed, and salt in medium bowl; whisk to blend.
• Using electric mixer, beat sugar and oil in large bowl until thick. Beat in eggs, 1 at a time, then liqueur. Beat in flour mixture just until blended. Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Shape each half into 9 1/2-inch-long log (about 3 inches wide), sprinkling with more flour if dough is very sticky. Transfer logs to prepared baking sheet. Bake logs until tops are golden and tester inserted into center comes out clean, turning sheet once to brown evenly, about 35 minutes. Cool on sheet 15 minutes. Using serrated knife, cut logs on slight diagonal into 3/4-inch-wide slices. Transfer cookies to racks and cool.

ANISE BISCOTTI

Steps:

• Preheat oven to 325F.
• Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients.
• Mix well.
• Working on a floured surface, shape dough into two logs, each about 14 inches long and 1- 1/2 inches thick.
• Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch.
• Transfer the logs to the rack to cool.
• Reduce oven temperature to 300F.
• Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
• Stand the slices on their sides on the baking sheet and return to the ov en.
• Bake for 40 minutes.
• Remove from oven and cool completely before storing.
• Biscotti will crisp as they cool.
• Store, in an air.-tight container, up to one month.

TRA VIGNE UNSCOTTI COURTESY OF MICHAEL CHIARELLO

Steps:

• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
• Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
• Add the almonds and mix just until distributed.
• Do not overwork.
• On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
• Using your hands, roll each portion into a log about 3 inches in diameter.
• Top generously with crystal sugar.
• Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
• Bake until firm and light brown, about 1 hour or more.
• When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
• Remove from the oven.
• Let the logs cool completely.

ANISE BISCOTTI

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Mix first 8 ingredients in large bowl. Whisk eggs and all remaining ingredients in medium bowl to blend. Add egg mixture to flour mixture and stir until moistened; gather dough together. Turn dough out onto baking sheet and shape into 12-inch-long by 3-inch-wide log.
• Bake log until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool log on baking sheet 30 minutes. Reduce oven temperature to 250°F. Using long metal spatula, carefully transfer log to work surface. Using serrated knife, cut crosswise into 1/4-inch-thick slices. Place slices, cut side down, on 2 clean rimmed baking sheets.
• Bake 15 minutes. Turn slices over and bake 15 minutes longer or until just golden brown. Transfer biscotti to rack and cool completely.
• Do Ahead: Can be made ahead. Store airtight at room temperature up to 2 weeks or freeze airtight up to 1 month.