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Biscotti is a lovely little cookie that’s not too sweet and super easy to make. It travels well, stays fresh for a long time and goes great with coffee. This recipe came from an old friend named Arlene. I’ve lost track of her after several moves to different states (I’ll see if she has a Facebook page!) but she noted that this was her own Italian family’s recipe. Authentic and everything!
All you need is basic ingredients: baking powder, flour, sugar, butter, sat, eggs and Anise Seed.
I have always loved Anise ever since my Mammaw made Pizzelle cookies with Anise. According to Spice Islands, Anise Seed is a highly aromatic member of the parsley family. I mentioned this to my husband a little while ago and he said “it’s a member of the Partridge Family?” No the parsley family. They don’t sing. Anyway, it’s licorice-like flavor is prized for flavoring cookies, pastries, liqueurs and confections. Who knew?
First you should melt the butter and allow it to cool while preparing the other ingredients. Combine all dry ingredients (including the Anise Seed) and make a well with the flour mixture.
Pour the cooled butter into the flour well.
You don’t want the butter to be hot and cook the eggs.
Add the eggs to the well and slowly start to mix.
Using a fork gradually stir in more and more flour mixture until the dough forms. Knead it until smooth.
Cut the dough into 3 loaves 12 inches long by 2 inches wide.
I made two loaves but did make sure it was 2 inches wide.
I used the Silpat mat and it worked great. Cook at 350 degrees for 30 minutes.
Remove from oven and cool for 5 minutes.
Cut each loaf diagonally.
Turn cut side up on the baking sheet and bake an additional 15 minutes.
Cool on a wire rack.
I think I’ll add sliced almonds to the next batch.
A lovely little crunchy cookie that is delicate at the same time.
The Anise Seed is my favorite.
Thanks Arlene where ever you are! Enjoy!
2 teaspoons baking powder
4 cups flour
1 cup sugar
1/4 cup melted butter, cooled
pinch of salt
2 teaspoons Anise Seed
Melt butter and allow it to cool. Combine dry ingredients, make a well with flour mixture. Add eggs and butter. Mix with a fork and knead until smooth. Cut into 3 loaves 12″ long x 2″ wide. Put on a greased cookie sheet. Bake at 350 degrees for 30 minutes. Cool for 5 minutes. Cut each loaf diagonally. Turn cut side up on baking sheet and bake an additional 15 minutes. Cool on racks.
Thanks so much for stopping by!