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Anisette Toast

by on October 13, 2010 in Cookies, Desserts October 13, 2010 CookiesDesserts
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Anise flavored Italian biscotti-like cookie that is lighter and softer in texture.

Ingredients

  • 2-½ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Kosher Style Salt
  • ¼ cups Soft Unsalted Butter
  • 1 cup White Sugar
  • 3 whole Eggs
  • 4 teaspoons Anise Extract

Preparation

Preheat oven to 350 degrees. Grease 2 baking sheets.

Sift together flour, baking powder, baking soda and salt in a bowl and set aside.

In a large bowl beat butter and sugar until light and fluffy. Beat in 1 egg at a time and then the anise extract. On very low speed, mix in the flour mixture until just incorporated.

Divide dough in half. (At this point the dough will be very soft. Do not add more flour.) Form each dough half into a log directly on the cookie sheet using a rubber spatula. Push into an approximately 10″ long x 5″ wide x 1/2″ thick log and smooth out as best you can for uniformity.

Bake for about 20-25 minutes until golden and firm to touch. Remove from the oven and allow to cool 5 minutes. Cut log into 3/4″ thick slices using a serrated knife.

Place back on the cookie sheet cut side down and bake another 5 – 10 minutes until bottom is golden. Remove again from the oven, flip them to the other side and again bake another 5 – 10 minutes.

Cool on a wire rack before serving and storing.

2 Comments

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Maria Worbetz on 11.10.2020

4 years later and I still love this recipe…just made them again this morning…just a hint! Make sure you beat your eggs really well, you want them foamy…it makes for a lighter cookie!!

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Carol on 10.14.2010

These look WONDERFUL-I can’t wait to try them. Thanks so much for sharing the recipe.

Carol

2 Reviews

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Maria on 12.14.2019

These were very simple to make and delicious. I only had anise oil, so I used 1 tsp (as it’s pretty strong) and it was definite enough. So happy to have found this recipe. Thank you.

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Maria Worbetz on 10.7.2016

OK so I have made these 3 times now and every time they come out perfect!! What a great recipe!! Just love it…I am going to try and make some chocolate ones this morning using this base recipe!! Wonderful recipe thank you for sharing it!

I cannot tell you how much I LOVE this recipe!! I have made chocolate and gingerbread biscotti with this “base” recipe and every one comes out great…For the chocolate all you have to do is don’t add the anise extract and add 1/4 cup plus 2 tablespoons of a good quality cocoa, DECREASE the flour by 1/4 cup… and then follow the recipe as usual…the gingerbread was a little more to it…instead of the white sugar did half white and half brown sugar, added 3 TLB of molasses…1½ teaspoon ground cinnamon 1½ teaspoon ground ginger, ¾ teaspoon ground allspice, ½ teaspoon ground cloves, ¼ teaspoon black pepper and a pinch of cardamon…they are so yummy!! The hardest part about this recipe is the shaping, but DON’T add more flour, the dough is supposed to be sticky! Wow so glad I found this recipe!

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