ANISETTE TOAST
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
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 TOAST (ITALIAN BISCOTTI)
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.
ITALIAN ANISE TOAST
Anise cookie cooked in a loaf then sliced and toasted.
Provided by Debbi
Categories Italian Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour on3 9x5x3 inch loaf pan.
- Beat the eggs and sugar thoroughly add the anise seed then mix in the flour. Scrape dough into the prepared pan (pan will only be about 1/2 full).
- Bake at 375 degrees F (190 degrees) for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and slice into 16 slices about 1/2 inch thick each. Place sliced cookies on a baking sheet and bake for 5 minutes until bottom is browned, turn and bake for another 5 minutes until the other side is browned. Enjoy!
Nutrition Facts : Calories 70.1 calories, Carbohydrate 14.4 g, Cholesterol 23.3 mg, Fat 0.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 8.9 mg, Sugar 8.4 g
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