I think it’s time for another biscotti recipe! It really doesn’t get any easier than this Authentic Italian Anise Biscotti.
A recent conversation with a colleague of mine reminded me that I have a wonderful biscotti recipe with no nuts. That’s right, no nuts! The perfect recipe for anyone with nut allergies. This type of biscotti recipe can sometimes be referred to as “anise toast”. If the name sounds familiar, you might be thinking of the commercial brand made by Stella D’oro. The next logical question you might have would probably be if a homemade version is any good, right?
Well, these Italian Anise biscotti are not too sweet, easy to make, slightly crunchy and crumbly. If you add more anise than recommended, the biscotti will even get a sort of licorice-type taste to it. It truly is one of my all-time favorites and I can’t believe I didn’t think of sharing it with you before today. Are they good? Yeah, they’re amazing!
There are several ways to incorporate the licorice flavor in your biscotti. You can use Sambuca or Anisette liqueur; you can use the anise seed or extract; or you can use anise oil. I usually use the Anisette liqueur. I always have a bottle or two reserved…for baking , of course. 🙂
When I make this biscotti recipe, I will usually divide the batter among three loaf pans. You can place this really soft batter directly on your parchment lined baking sheet, but be warned, they will expand to three times their size. Using loaf pans will give the biscotti a little height, which ensures less breakage. As with most biscotti recipe, they are twice baked.
With a quick look at the ingredients, you will realize that, once again, there is no butter in this recipe. (Sorry to disappoint all the butter fans out there). Whenever possible, I will always choose an oil based recipe (preferably olive oil but sometimes vegetable) over butter. This is just a personal preference…
Origins of Recipe for Authentic Italian Anise Biscotti
Back to my Italian roots for this one! I have memories of my mom pulling these cookies out of the oven as we came home from school. Back then, I would have these Italian Anise Biscotti with a tall glass of milk before my brother and sister and I were strongly encouraged to do our homework. And if anyone complained, we got the lecture… You know, “Do you realize how lucky you are to be able to go to school, when I was your age, I was already working 15 hour days on the family farm,” and so on and so forth. And so, fueled with some homemade biscotti and our parents’ good intentions, off we went to our rooms to study. No wonder it took me so long to remember to show you these biscotti… who wouldn’t want to forget memories of homework!
My Mom’s original recipe had 1 cup of sugar and 3/4 cup of vegetable oil. As you’ll see, I have reduced both with great results. Sometimes, I’ll throw in some lemon zest in the batter. It’s really up to you.
Authentic Italian Anise Biscotti from my home to yours…enjoy them with tea, coffee, espresso or a glass of milk.
- 2 cups (240 grams) all purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 4 eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
- Preheat oven to 350° F (180° C). Position rack in the center.
- Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans. Alternately, prepare a cookie sheet lined with parchment paper.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
- Add the sugar gradually and whisk for another minute or so.
- Add the oil and extracts. Whisk for another minute.
- Incorporate the flour mixture. Mix until combined.
- Pour mixture in the 3 prepared loaf pans. [If using a cookie sheet, pour ¼ of the batter down the middle. Will need to repeat this step. Word of caution: the batter will expand].
- Bake for 20-25 minutes or until done.
- Remove from loaf pans and let cool for a few minutes.
- Transfer to cutting board.
- Using a serrated knife, slice cookies about ¼ inch thick (or thicker).
- Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
- Can be stored at room temperature for a few weeks...if they last that long.
Thanks for dropping by.
Ciao for now!
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