Italian Anise Biscotti
Anise biscotti is a thick crunchy cookie with a light licorice flavor. These cookies are flavorful and pair perfectly with a cup of coffee or tea. Store them in an air-tight container and you’ll run out long before they expire. They also make a great gift!
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BAKING ANISE BISCOTTI IN A TINY KITCHEN
You will need access to an oven that can bake at 400℉. You might be able to get away with making this recipe in a toaster oven if you divide the dough into 4 loaves instead of 2. Bake in 4 small batches for about 15 to 20 minutes, then follow the rest of the recipe. It'll take awhile, but it'll get the job done.
Because italian biscotti are typically a dry, crunchy cookie, I like to cool them on a wire rack. In my tiny kitchen, I don't keep a wire rack on hand. So now I just lay them out on a paper bag and flip them halfway through the cooling process. The difference in the crunch is barely noticeable. Normally, I can't keep my hands off my anise biscotti after they come out of the oven, so this extra step isn't a problem for me.
I can only make one biscotti loaf at a time in my oven because it's so small. Freezing and refrigerating the dough loaves is a great way to make the full batch of anise biscotti without having literally to spend 3 hours in one sitting babysitting an oven. The anise biscotti dough can be frozen for up to two months. I recommend that you freeze it in loaf form so it's a little less work. Fully thaw the dough before baking it. You can also refrigerate the dough in plastic wrap for about two days.
INGREDIENTS IN THIS RECIPE
— butter
— sugar
— egg
— anisette liqueur
— salt
— flour
— baking powder
— anise seeds
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Italian Anise Biscotti Recipe
Music by RW Smith
BISCOTTI ALMOND ANISE l How To Make Biscotti Cookies l Best Biscotti Recipe l Biscotti Recipe
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 stick unsalted butter
2 1/2 teaspoons ground anise
3 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
Directions:
1. Position rack in center of oven and preheat to 350°F.
2. Put the 1 cup of almonds on clean baking sheet, roast for 10 mins ok bottom rack. Then take out of oven, put in bowl and cool.
3. Line the same baking sheet with parchment paper, spray with cooking spray or butter it. Sift flour, baking powder and salt into medium bowl.
4. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in another bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Put bowl with dough in freezer for 10 minutes.
5. Chop almonds coarsely and mix in after you take out of freezer.
6. Divide dough in half. Using wet hands, shape each dough half. Transfer both logs to prepared baking sheet, spacing apart. Bake logs until golden brown (logs will spread), about 25-30 minutes. Cool logs completely on sheet on rack, about 15-20 minutes. Maintain oven temperature.
7. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet.
8. Bake 8 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
RECIPE:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
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Nonna Mia's Chocolate & Anise Biscotti (Cookies) - e107
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti - (everybody's grandma), bakes up an incredibly easy, but absolutely delicious, chocolate anise biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti is simply translated as 'bis' - twice and 'cotti' = baked. These are the ultimate dunking cookie, so be sure to pour yourself one when they are ready!
Dry Ingredients:
- 4 cups of all-purpose flour (500 grams)
- 1 tablespoon of baking powder (14 grams)
- 1 teaspoon of salt (6 grams)
Wet Ingredients:
- 1.5 cups of granulated sugar (300 grams)
- 1 cup of softened butter (227 grams)
- 4 large eggs (room temperature)
- 2 tablespoons of anise seeds (12 grams)
- 1 ounce of anise liqueur (30 ml)
- 2 cups of chocolate chips (170 grams)
Note: Nonna often uses olive oil in lieu of butter. If you opt for oil, use 3/4 of a cup as opposed to a cup of butter.
In a mixing bowl, combine all the dry ingredients and set aside.
In another mixing bowl, using an electric mixer, or by hand, cream the butter and sugar. One at a time, add the eggs to the mixture. Add 2 tablespoons of anise seeds and an ounce of anise liqueur. Once mixed, slowly add in the dry ingredients. Lastly, fold in the chocolate chips.
Shape the dough into two logs, transfer them to a parchment-lined tray, and using your hands, flatten them somewhat.
Preheat oven to 350 F (180C) and bake for 30 minutes. Place on a cooling rack for about 20 minutes, then cut in 1/2-3/4 inch slides, about 1.3-1.9 cm, diagonally.
Again, on the parchment-lined tray, return to the oven for about 10 minutes.
YIELD: about 48
Pour yourself an espresso, and enjoy! Buon appetito!
If you are interested in Nonna's classic biscotti, click here:
or click here for Nonna's chocolate hazelnut biscotti:
or lastly, here for Nonna's honey biscotti:
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
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An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo
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Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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