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    You are in: Home / Recipes / Biscotti All'anice Recipe
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    Biscotti All'anice

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    JChamberlin's Note:

    A great Italian Biscotti

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    Units: US | Metric


    1. 1
      PREHEAT OVEN TO 350 degrees F.
    2. 2
      Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
    3. 3
      Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
    4. 4
      While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
    5. 5
      Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
    6. 6
      The batter will lose most of its air and become rather stiff.
    7. 7
      Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
    8. 8
      Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
    9. 9
      Bake the logs about 20 minutes, until they are well risen and golden.
    10. 10
      Remove from oven and place logs on a cutting board to cool about 10 minutes.
    11. 11
      Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
    12. 12
      Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
    13. 13
      Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.

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    Ratings & Reviews:

    • on March 10, 2010


      I've seen reviews of other biscotti receipes from lots of purists who are pointing out that biscotti is an oil-free enterprise. I don't know much about that, but I will say that this no-oil, no-butter recipe was fabulous to work with! The light crispiness is just great! Beating the eggs seems really key to an airy versus dense cookie. Didn't have much breakage when I cut them for the 2nd bake. I also opted to toast both sides (5 minutes each). I'm all about the crumbly, tooth-breaking, butter-filled [gasp!] triple chocolate hazelnut biscotti mom makes, too, but this did perform significantly different in a delightful way! Looking forward to playing with it to make other flavors, and I adulterated this with a Tbsp anise seed and the grated peel of a lemon. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2009


      This recipe came out crisp and the perfect texture----nothing better dipped in a cup of coffee! I used 1 Tbsp of crushed anise seed instead of the anise extract, and it was lovely.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Biscotti All'anice

    Serving Size: 1 (530 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 33.9
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.1 g
    Cholesterol 13.2 mg
    Sodium 11.5 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 0.1 g
    Sugars 3.1 g
    Protein 0.8 g

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