Description
This anise biscotti recipe will transport you to Italy in just one bite! So buttery, crisp and delicious! They will keep at room temperature in an air-tight container for 1 month (if you don’t eat them all first!) or in the freezer for up to 3 months.
Ingredients
- 120 g (8 tbsp) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 2 tsp anise extract (use up to 1 tbsp. for more flavor)
- 1 tsp vanilla extract
- 2 large eggs (about 107 g cracked weight)
- 265 g (2 cups) King Arthur all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. fine sea salt
Instructions
- Preheat your oven to 325 F.
- Coat a sheet pan with butter (or spray oil). Line with parchment paper to stick.
- In an electric stand mixer fitted with the paddle attachment: cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the anise and vanilla extracts. Scrape down the sides of the bowl with a rubber spatula. It will smell delicious!
- In a separate bowl, sift together the flour baking powder and salt.
- With the mixer running, gradually add the flour mixture to the butter mixture. Mix until just combined. Note: if the dough is too sticky, add more flour, 1 tbsp at a time. The texture should be soft and malleable, but not overly wet and sticky. You will be hand-rolling the dough in the next step.
- Scoop the dough onto a lightly floured surface (I use a fine mesh strainer to evenly dust my work surface to prevent sticking). With floured hands, gently form the dough into a ball. Divide the ball in half. Roll each half into a thick log, about 8 inches long by 2 inches wide. To do so: lift the dough up and roll the logs vertically in between your palms, gently stretching them to size. Alternatively, roll the logs on your work surface.
- Set the logs onto your baking sheet spaced 5 inches apart. Brush off any residual flour on the surface. Gently flatten the logs to 2 1/2- 2 3/4-inches wide.
- Bake on the center rack for 25-30 minutes. This is your first bake. When ready, the logs will be light in color and just starting to turn golden around the edges. There will be cracks on the surface- all normal.
- Remove the baking sheet from the oven. Transfer the logs a wire rack to cool, about 20-30 minutes.
- With a large serrated knife, cut the logs (on a diagonal) into 1/2-inch slices. The slices will still be slightly warm at this point. You should end up with 28-32 biscotti, depending on how you cut them.
- Arrange the biscotti, cut side down, onto your baking sheet. Bake for 20 minutes, flipping them over at the halfway mark. Keep an eye on them as they bake. You’re looking for a slightly darkened exterior with a lighter, “almond color” interior. Adjust bake time as needed.
- Remove from the oven. Transfer to a wire rack to cool.