Biscotti, Traditional Anise |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A friend's daughter gave me the original recipe years ago and the only major change I've made is using Sambuca liqueur rather than anise extract. My 3 honorary grandchildren Jerod, James and Shiloh all teethed on these and their Mom Sarah request them every Christmas season. These Italian dunking cookies go well with milk, coffee or tea. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
3 eggs |
3 cups unbleached all-purpose flour |
2 teaspoons anise extract or 2 teaspoons sambuca liqueur |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons anise seed |
Directions:
1. Cream butter and sugar, add eggs, flavoring. and anise seeds
2. Combine dry ingedients, mix everything together.
3. Divide dough and roll into logs, use extra flour as needed. Place on greased cookie sheets and flatten slightly. Allow room on baking sheets to spread. Bake at 350 for 20 minutes.
4. Cool untill can handle and slice with serrated knife at angle 1/2 inch wide. Return to baking sheets and bake till golden, turning so both sides are done. Approximately 8-10 minutes a side., including anise seeds.
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