How To make Italian Anise Biscuit (Biscotti)
-SANDRA PENNER-FOX (RHKJ21B) 1 c Whole almonts
3 1/4 c Flour
2 1/2 tb Baking powder
1/2 ts Salt
6 Eggs
1 c Sugar
5 tb Butter
3 Drops anise oil
Toast 1 cup whole almonds in oven at 350~ for 15 mins. Sift together flour, baking powder and salt. Set aside. Beat eggs, sugar. Add butter andl. (The oil can be purchased at any drug store. Ask the pharmacist. Don't use the anise extract) Add the flour mixture. When mixed well, add the toasted almonds and mix well. Shape into loaves on a cookie sheet and bake at 350" for 20 mins. Cut into slices and brown on both sides 5 to 6 mins, turn and toast the other side. We toasted them for about 15 to 17 minutes. Remember to turn them! You can use hazelnuts, walnuts or almonds. We prefer the whole toasted almonds! Note: The dough is sticky...almost soupy. On the second batch we made of these, I put flour on the cookie sheet and poured the dough out on the cookie sheet I was going to bake it on and shaped it on it, brushed off the excess flour and baked it. It was much easier. The loaf should be about approx. 12" long and 3" to 5" wide. I am sorry about the way this is written, but I took the recipe off of a T.V. show. -----
How To make Italian Anise Biscuit (Biscotti)'s Videos
Perfect Easter Favorite cookie Anginetti knot cookies - Italian Anisette Cookies.
#anginetti #anisette #anisettecookies
To print the ingredients & recipe, please click the link below:
Ingredients:
3 eggs at room temperature
1/2 cup sugar (100 g)
1/2 cup oil sunflower/grapeseed/light olive oil (120 ml)
2 tbs anise liqueur (Sambuca)
1 to 2 tsp anise extract
3 cups flour (400 gr)
3 tsp baking powder
1/4 tsp salt
Ingredient for Glaze:
3 cups confectioners sugar/powdered sugar/10X (420 g)
1/4 cup milk or less
1/4 tsp anise extract
Directions:
Step#1- In a large bowl combine egg and sugar. Using a handheld mixer mix until sugar is dissolved.
Step#2- Slowly add the oil and continue mixing. Add the anise extract and Sambuca. Set aside.
mix flour, salt and baking powder in a bowl.
Step#3- Sift the dry ingredients into the egg mixture. Using a spatula gently fold everything together until it creates a dough.
Step#4- Place in a plastic wrap and refrigerate at least for 30 minutes.
Step#5- Cut dough in four pieces. Roll out 3/4 of an inch logs and cut them in 6 inch pieces. Roll the log as if you were making a knot. (See video)
Step#6- Place on a large cookie sheet covered with parchment paper and bake for 15 minutes at 350°F (180 Celsius)
(Don’t over bake as they should be a pale golden color).
Step#7- In a large bowl add powdered sugar and anise extract. Slowly add milk and mix using a whisk. As the sugar absorbs the milk keep adding a little more until smooth and thick.
Step#8- Dip tops of cookies in glaze, sprinkle your favorite color sprinkles or leave plain.
Lemon knots
Step#1- Substitute Sambuca with fresh squeezed lemon juice and zest of a lemon. For the glaze instead of milk use lemon juice
Step#2- Omit anise extract
Step#3- For vanilla knots substitute Sambuca with milk and add 1 tsp pure vanilla extract.
These cookies are wonderful for many different occasions, just adjust the sprinkles accordingly.
Buona Pasqua ????
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
How to Make Authentic Italian Biscotti by Heartway Farms | The Best Biscotti Recipe | Easy Dessert
Today Julianne will share our recipe for biscotti! These Italian pecan biscuits may seem difficult to make, but this recipe makes it so simple! Enjoy them with tea or coffee on a cool day. They are the best!!!
Full Recipe:
Preheat Your Oven to 350 deg. Fahrenheit
Candied nuts:
2 cups chopped pecans
1 cup sugar
1 teaspoon vanilla
1/2 cup butter
Biscotti dough:
2 cups sugar
1/2 cup melted butter
4 Tablespoons orange zest
4 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
4 cups all purpose flour (plus more for dusting)
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Chef Frank makes Anisette Toast
Anise is a distinctly Italian flavor to me. I remember my POP dunking these in his coffee. This is a great basic recipe for biscotti. If you don't like anise you can substitute any flavor you want.
Check out Beth @mybubbieskitchen
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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Anise extract:
Anise seed:
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Makes about 20 toasts
2 1/2 cups/313 g AP flour
2 tsp/10 g baking powder
1/2 tsp/3 g baking soda
1/2 tsp/3 g salt
1/4 cup/57 g unsalted butter, softened
1 cup/200 g sugar
3 eggs
4 tsp/17 g anise extract
1 tsp/4 g ground anise seed
Italian Biscotti Recipe
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Anise Cookies - Rossella's Cooking with Nonna
Rossella and Nona Romana will show you how to make one of the most famous and appreciated Italian cookies: Anise Cookies. These are perfect for any holiday and occasion. Just change the color of the icing and the sprinkles and you are ready to go!
Recipe Here: