ANISE BISCOTTI DI PRATO
Biscotti are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped, often of almond, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. With a cup of tea, coffee or hot chocolate a great cool weather snack.
Provided by Marsha Gardner
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350-degrees. Line 2 cookie sheets with parchment paper or foil.
- 2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt.
- 3. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
- 4. Bake about 30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300-degrees. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
- 5. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool. Biscotti will last for a month or so in an airtight container.
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Wahid Qureshi
[email protected]I followed the recipe exactly and my biscotti turned out terrible. I don't recommend this recipe.
Me Galaxy
[email protected]These biscotti are way too sweet for me.
ThatGuyKira
[email protected]I'm not a fan of anise, so I wasn't a big fan of these biscotti.
Abad Taqi
[email protected]These biscotti are really hard. I think I overbaked them.
Randeepa Lahiru
[email protected]I found the anise flavor to be a bit overpowering. Next time I'll use less.
Gffsssr TD sddfd
[email protected]These biscotti are a little dry for my taste, but they're still pretty good.
Arwa Kerani
[email protected]I've never made biscotti before, but these were easy to follow and turned out great.
Mr Saeed
[email protected]These biscotti are a great make-ahead snack. I made a batch for a party and they were gone in no time.
Kayne Stafford
[email protected]I was a little worried about the anise flavor, but it turned out to be really delicious. I'll definitely be making these again.
Jerry Mullen
[email protected]These are the best biscotti I've ever had! The anise flavor is subtle and the texture is perfect.
Dance Ninja
[email protected]I love the combination of anise and almond in these biscotti. They're also really easy to make, which is a bonus.
Sultan Sultan
[email protected]These biscotti were a hit at my holiday party! They were crispy, flavorful, and the perfect sweet treat to enjoy with coffee or tea.