Easy Biscotti Anisette Toast Recipes

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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

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

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 :

CLASSIC BISCOTTI



Classic Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
2 cups (11 ounces) almonds, toasted and coarsely chopped
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

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