Anisette Biscotti With Chocolate Glaze Recipes

AUTHENTIC ITALIAN ANISE BISCOTTI

Steps:

• Preheat oven to 350° F (180° C). Position rack in the center.
• Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
• Add the sugar gradually and whisk for another minute or so.
• Add the oil and extracts. Whisk for another minute.
• Incorporate the flour mixture. Mix until combined.
• Pour mixture in the 3 prepared loaf pans.
• Bake for 20-25 minutes or until firm to the touch
• Remove from loaf pans and let cool for a few minutes.
• Transfer to cutting board.
• Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
• Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
• Can be stored at room temperature for a few weeks...if they last that long.

CHOCOLATE ANISE COOKIES BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper.
• Whisk the flour, baking powder, and salt in a medium bowl to blend.
• Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
• Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers).
• Bake until light golden, about 30 minutes. Cool 30 minutes.
• Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

ANISETTE BISCOTTI

Steps:

• Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
• Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
• Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.