These Biscotti all’Anise offer a sophisticated twist on the classic Italian twice-baked cookie. Unlike traditional recipes that rely on almonds, this version uses cornstarch to create an incredibly tender, melt-in-your-mouth crumb that contrasts beautifully with the crisp exterior. The dominant flavor is a warm, aromatic anise extract that pairs perfectly with the subtle sweetness of the egg-based batter. The cookies are light in texture yet sturdy enough to dip into your favorite espresso or Vin Santo. They make an elegant addition to any holiday cookie platter or a sophisticated afternoon tea service. Perfect for gifting in decorative tins, these cookies keep well for weeks, making them a timeless treat for winter gatherings and festive occasions.
Biscotti all’Anise
Description
These Biscotti all’Anise offer a sophisticated twist on the classic Italian twice-baked cookie. Unlike traditional recipes that rely on almonds, this version uses cornstarch to create an incredibly tender, melt-in-your-mouth crumb that contrasts beautifully with the crisp exterior. The dominant flavor is a warm, aromatic anise extract that pairs perfectly with the subtle sweetness of the egg-based batter. The cookies are light in texture yet sturdy enough to dip into your favorite espresso or Vin Santo. They make an elegant addition to any holiday cookie platter or a sophisticated afternoon tea service. Perfect for gifting in decorative tins, these cookies keep well for weeks, making them a timeless treat for winter gatherings and festive occasions.Ingredients
Directions
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Preheat oven to 350°F. In a large mixing bowl, combine eggs, anise extract, sugar, and salt. Whip with an electric mixer on high speed until the mixture is very light, pale, and increased in volume, about 6-7 minutes.
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While whipping the eggs, combine flour, cornstarch, and baking powder in a separate bowl and stir to mix.
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Remove the whipped egg mixture from the mixer. Sift the dry ingredients over the egg mixture in three additions, folding gently with a rubber spatula after each addition. The batter will lose most of its air and become rather stiff.
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Pipe the batter using a pastry bag fitted with a 3/4-inch round tip (no tube) onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs, each about 1 1/2 inches wide and the length of the pan.
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Bake the logs for about 20 minutes, until they are well risen and golden.
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Remove from oven and transfer logs to a cutting board to cool for about 10 minutes.
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Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
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Place the biscotti cut side down on the baking pan and return them to the oven for 10-15 minutes, until they color lightly on the cut surfaces.
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Cool the biscotti completely on the pans before storing.
Note
Store biscotti in an airtight tin between layers of wax paper to maintain crispness for up to several weeks.
If you do not have a pastry bag, you can use two large spoons to shape the batter into logs on the prepared pan.
For a variation, add 1/2 cup of chopped candied orange peel to the batter for a citrus-anise combination.
