ANISE AND WALNUT BISCOTTI
My family loves anise and they love biscotti. This is a biscotti recipe that starts with a mix and it is pretty easy to do. I made anise walnut flavor but you can use a lemon mix and lemon extract with a lemon glaze, or orange mix, orange extract and a chocolate or orange glaze, or maybe a white mix and almond extract, crushed...
Provided by Deneece Gursky
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. Pour cake mix in large bowl
- 2. Add oil
- 3. Add all five eggs
- 4. Mix by hand until blended. Add extract and walnuts
- 5. Now beat with mixer on high for about 2 minutes
- 6. Pour into jelly roll pan sprayed with non stick spray. (Mixture is kind of thick)
- 7. Bake in preheated oven at 325 degrees for 25 to 30 minutes. (it will be slightly pulling away from edge of pan and a nice golden color)
- 8. Remove from oven and allow to cool
- 9. Once cool slice with knife vertically and then horizontally into size desired. Turn oven temp up to 350 degrees
- 10. Now remove from jelly roll pan gently and place cut side down on UNGREASED cookie sheet, Bake for about 6 to 8 minutes per side. (flip over and bake other side)
- 11. Cool slightly and then frost or drizzle with anise icing. Store in tightly sealed container at room temp once biscotti are completely cooled.
- 12. Read my notes for other flavor variations on this crisp on the outside and softer in the center flavorful cookie.
WALNUT AND ANISE BISCOTTI
Make and share this Walnut and Anise Biscotti recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined.
- In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well.
- Shape dough into a large log, about 4" x 12". Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes.
- Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
- Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry.
Nutrition Facts : Calories 160.7, Fat 10.7, SaturatedFat 3.2, Cholesterol 25.7, Sodium 72.3, Carbohydrate 14.8, Fiber 1.1, Sugar 7.1, Protein 2.9
LEMON-WALNUT BISCOTTI
These twice baked Italian cookies has a distinct taste of anise. While not to sweet, biscotti are delicious and elegant. They make a wonderful gift.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 36 Biscotti
Number Of Ingredients 11
Steps:
- Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
- In a large bowl, whisk together flour,baking powder and salt.
- In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
- Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
- Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on).
- Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
- Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.
Nutrition Facts : Calories 126.5, Fat 6.7, SaturatedFat 2.1, Cholesterol 24.4, Sodium 81.8, Carbohydrate 14.8, Fiber 0.5, Sugar 5.7, Protein 2.2
FIG AND WALNUT BISCOTTI
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
- Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
- Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 179 g, Fat 6 g, Fiber 2 g, Protein 4 g
WALNUT BISCOTTI
Little and fat and delicious with coffee, tea, etc.
Provided by Rosina
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 72
Number Of Ingredients 10
Steps:
- Stir together flour and baking powder and set aside.
- Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually stir flour mixture into creamed mixture, blending well.
- Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.
- Place four ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree F (165 degree C) oven for approximately 20 minutes, until bottoms are pale gold in color.
- Let cool about 2 minutes on the baking sheet. Use a serrated knife to cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on their sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool completely on the baking sheet. Store airtight.
Nutrition Facts : Calories 80 calories, Carbohydrate 11.1 g, Cholesterol 15.4 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 48.2 mg, Sugar 4.3 g
ANISE WALNUT BISCOTTI
This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life. Enjoy with your favorite red wine or coffee.
Provided by Michele Flannery
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F ( 190 degrees C ).
- In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
- Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
- Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 21.6 g, Cholesterol 39.8 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 88.7 mg, Sugar 8.5 g
WALNUT AND ANISE BISCOTTI
Delicious and simple walnut biscotti recipe with Middle-Eastern flavors from Israel. Anise seed adds a distinctive taste to these biscotti and makes every bite out of this world.
Provided by Trent Page
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well. Shape dough into a large, slightly flattened log, about 4-inches x 12-inces.
- Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller).
- Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer, or until completely dry.
Nutrition Facts : Calories 120 cal, Cholesterol 25 mg, Carbohydrate 19 g, Protein 2 g
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- Preheat the oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
- In a medium size bowl, whisk together the butter, oil, egg, extracts, and sugar until combined. Set aside.
- In a large bowl, toss together the flour, baking powder, and salt. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything is combined.
- Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about 1/2" thick. My rectangle was 6" wide and 7 and 1/2" long (using a ruler or a ruled silicone baking mat is helpful here). Brush with egg wash.
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