Anise Biscotti

Background: When we asked Adelina’s daughter Lorena for a favorite recipe, she gave us this, laughing, saying, “here’s a great biscotti recipe that won’t actually teach you how to make biscotti.” 

In true Italian form, there are barely any directions and she of course left off her secret ingredient (the brandy!).

We transcribed her recipe card and filled in the directions so now we can make biscotti like the ones Grannie made. 

Anise Biscotti

2 cubes softened butter

2 cups sugar

3 eggs well beaten

1 tablespoon anise extract

1 teaspoon vanilla extract

1/8 to ¼ cup anise seed

¼ cup brandy

4 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon salt 

1 ½ cups walnuts, finely chopped

Method:

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Using a mixer, beat the butter and sugar together until creamy. Add the eggs, anise flavoring, vanilla, anise seed and brandy.

In a medium bowl, whisk together flour, baking powder, and salt.

Add the flour mixture to the wet ingredients until everything is well combined.

Mix in chopped walnuts.

Divide the dough into 3 to 6 sections. Shape each into a ball and then use your hands to shape each ball into a log. Place the logs on the prepared baking sheets and use your hands to flatten the logs until they are about ¾ of an inch thick. Gently press the logs on the sides and ends to create an even, flat piece of dough. Make sure the doughs are 1 inch apart from each other.

Bake 15-20 minutes until lightly brown around the edges.

Remove and cool dough for 5 minutes. (Longer is ok)

Using a sharp knife cut the logs into the biscotti shape; diagonally in ¾ inch strips.

Place the biscotti cut side up on the baking sheets and cook for 5-6 minutes on each side. 

Store in an airtight container.