How To make Anise Biscotti
Marie Frainier *DGCP02C* 1 c Softened unsalted butter
2 c Sugar
5 Eggs; room temperature
3 tb Vanilla extract
1 1/2 tb Toasted anise seed
2 Lemons; (grated rind and
Juice only) 5 c Flour
1 tb Baking powder
1 1/2 ts Salt
4 c Chopped toasted walnuts
In a mixing bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until batter is smooth. Add vanilla, anise, lemon rind and juice, flour, baking powder and salt. Beat just until thoroughly blended. Mix in walnuts. Cover and chill dough at least 4 hours. Divide dough into several portions. On a lightly floured board, roll dough into logs about 1 1/2 inches in diameter and the length of the baking sheet. Bake logs, spaced 2 to 3 inches apart, in a pre-heated 325-degree oven for 30 minutes, or until golden and firm to the touch. Remove from oven and let
cool for 10 minutes. Lower oven temperature to 300-degrees. Cut logs in 3/4 inch thick slices. Place slices, cut side down, on baking sheets. Bake for 15 minutes, until biscotti are dry. Cool on wire racks. May be stored in an airtight container for several weeks. Makes 8 dozen. ** Recipe taken from Chicago-Sun Times Food section, 11/22/92.
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How To make Anise Biscotti's Videos
Italian Anissette Cookies | how to make cookies | Video Recipe
Biscotti Anissette Toast | how to make cookies | Video Recipe
Biscotti Anissette Toast -Ingredients-
2 cups all-purpose flour
3/4 cup sugar
1/2 cup of canola/light olive/grapeseed oil
4 large eggs
pinch of salt
2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp anise extract
2 tbsp. sambuca liqueur
_______________________
you can substitute the anisette flavor
with lemon/orange extract
zest of a lemon and orange
2 tbsp. Cointreau Liqueur
Biscotti Anissette Toast | how to make cookies | Video Recipe
Easy To Make Chocolate Anise Biscotti
Everyone loves Biscotti, they're simple to make, delicious and will keep for a week or more - and are perfect for the holidays. Join me in my kitchen as I make them here - and enjoy reminiscing with Grandma, my beloved late Mother, as she shares memories about her time working in the Walken Bakery in Astoria #LidiasRecipes #LidiasItaly #LidiasKitchen #holidayrecipes #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack #PartyRecipes #DessertRecipes
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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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DELICIOUS Anise Biscotti!!!
Learn how to make DELICIOUS Anise Biscotti cookies, quick and Easy!
INGREDIENTS:
6 eggs
1 ½ cup of sugar
1 cup of vegetable oil
2 tablespoons of baking powder
2 tablespoon of anise extract
2 cups of flour
DIRECTIONS
mix eggs, vegetable oil and sugar in mixer for 1 minute
add two tablespoons of baking powder, anise extract and 2 cups of flower
mix for 1 minute
in pre-greased baking sheet pour entire mixture, level if required
bake in oven at 350 degrees for 15minutes
remove from oven and slice into strips about 1.5 inch thick, then slice the opposite way creating 3 sections – refer to video to see how Nonna does it
using a spatula, remove sliced biscotti and separate entire batch between two baking sheets
bake both sets of biscotti for another 10 min at 275 degrees, or until golden
Mangia!
TOOLS
mixer
spatula
1 deep baking sheet or pizza pan
1 regular baking sheet
measuring cups/spoons
MUSIC:
Bushwick Tarantella Loop Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Dvorak Polka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Meatball Parade Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Almond Anise Biscotti (Greek Paximadakia)
Print this recipe here:
4 ounces unsalted butter, softened
1 cup granulated sugar (plus more for garnish)
3 eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/4 teaspoon salt
3 cups (450 grams) all-purpose flour
1 teaspoon baking powder
1 cup toasted coarsely ground almonds
1-2 tablespoons anise seeds
Preheat the oven to 350 °F, 180 °C.
Beat the butter with the sugar, salt, almond and vanilla extracts. Beat over medium-high speed until fluffy.
Combine the flour, baking powder, nuts, and anise seeds in a large bowl and mix together.
Add the eggs to the mixer one at a time and beat until combined and fluffy.
Add the flour mixture slowly until incorporated and a dough is formed.
Divide the dough into 2 equal portions and form them into logs (about 1/2 inch thick).
Transfer the logs onto a half sheet baking (13 by 18 inch) tray that has been lined with parchment paper. Sprinkle the tops of the logs with granulated sugar and lightly press the sugar into them.
Bake on the center rack for about 25 minutes until pale golden and the center of the loaves is firm.
Set them aside to cool.
Slice the loaves into about 1/2-inch thick slices cut on the diagonal.
Place the slices onto the baking tray and bake (325°F) for about 15 minutes.
Cool completely and store the cookies in an airtight container.
Serve with Greek coffee and enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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How to make Anise Seed Biscotti | Dorina's Kitchen
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