Prep 20 mins
Cook 35 mins
A great Italian Biscotti
Make and share this Biscotti All'anice recipe from Food.com.
- PREHEAT OVEN TO 350 degrees F.
- 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.
- Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
- While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
- 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.
- The batter will lose most of its air and become rather stiff.
- 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.
- Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
- Bake the logs about 20 minutes, until they are well risen and golden.
- Remove from oven and place logs on a cutting board to cool about 10 minutes.
- Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
- 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.
- Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.
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!
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.