Crisp & Delicious Anisette Biscotti | Great for Dipping!

These Italian anisette biscotti are crispy cookies with a light licorice flavor. I have loved them since I was a child. They go so well with milk, tea, coffee or espresso as they are a great dunking cookie! They are also very easy to make. I encourage you to try the recipe!

Ingredients:
3 Eggs
1 cup Sugar
1 cup Oil (vegetable or light olive oil)
3 cups Flour (all-purpose)
3 tsp Baking Powder
1 Tbsp Anise Extract (OR 2 tsp anise seed OR 2 tsp Anisette liqueur)
1 Egg White for glaze (Optional)

In electric mixer, beat eggs, add sugar and oil Mix.
In small bowl, mix flour and baking powder together. Add in 2/3 of the flour mixture. Add anisette. Spread remaining flour mixture onto board.
Pour mixture in center. Knead dough. Shape into strips and place on
ungreased cookie sheet (I use parchment paper). Flatten strips a little and brush with egg white to make them turn golden brown.
Bake on middle rack on 350 degrees F. for 10-15 minutes (until bottom is light brown). Or place 2 cookie sheets at a time and Convection Bake for 12 minutes. Remove from cookie sheet. Cut diagonally when still a little warm. Place back on cookie sheet and bake again for 15-20 minutes (or 12 min. convection bake) until golden on each side. You need to be close to oven so they don’t burn.
Store in airtight container for several weeks or in freezer for months.

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#biscotti #bakingtutorial #easyrecipe

Timecodes
0:00 – Intro
0:22 – Making the Dough
2:42 – Kneading
4:47 – Cutting Logs
6:30 – Cooling the Cookies

Hi guys got a minute today let’s bake some Anis pisati Anis is a type of licorice flavored herb that is popular in many Italian desserts and biscotti just means that they are twice baked these cookies are dry and crunchy and are great for dipping in your milk tea coffee or

Espresso here’s how you make them mix three eggs so we’re going to beat the eggs add one cup of sugar white sugar and 1 cup of oil you can use vegetable or you can use a light olive oil uh or sunflower oil I’m using olive oil here now in the separate

Bowl I have three cups of allpurpose flour and I’m going to add 3 tpoon of baking powder and we’re just going to mix that now we’re going to add 2/3 of this mix mixture into our wet ingredients Here okay to this mixture we want to add 1 tblspoon of anast extract or you can add um 2 tpoon of Anna seed or two teaspoons of anet lure okay the remaining flour we’re going to pour it on the board And we’re going to pour a mixture on It N Shape it into a little log onto your um baking sheet I don’t want to add more flour because I don’t want them to be really crumbly and break cart while they’re um [Applause] Cooking I have egg white from one egg and now we’re just going to brush the tops and this is just to help them get to a nice golden brown when they’re baking I’m preheating my oven to 350 okay when you’ve taken them out of the oven now they’re still warm what we

Want to do is slice them up diagonally use a sharp knife sometimes they will crumble a little bit but that’s okay then we place them on the uh cookie sheet because they’re going to go back in the oven for another 12 minutes or up to 15 minutes so you’ll

Know you you have to watch them uh you don’t want them to burn you just want them to become a golden brown you may have to turn yours over if you’re using a regular oven I use a convection oven so I usually don’t have to turn mine

Over it it because of the fan um they usually Brown both on the top top and the bottom and I’m going to put both trays back in the oven for another 12 Minutes and there they are they’re nice golden brown I have one more to go in the oven and I didn’t have to turn them cuz I used convection and see they Brown on both sides so I’m going to transfer them to the cooling rocks to cool and then I can um put them

In the container and put them away or freeze them hope you try this recipe let me know in the comments if you like it please subscribe and like we’ll see you in another video Bye-bye