As a child I used to eat Italian Aniseed Biscotti’s all the time! They were my grans favourite biscuit to make.
I was so happy when I found this brilliant recipe on the internet, that I wanted to share it with everyone. It works every time. The biscuits are declious and tasty and I wish I could share some virtually with you!
The ingredients for 1 portion are listed below. In the video I used two portions, as I was sharing these with some friends and neighbours).
Ingredients
2 cups all purpose flour 240 grams
2 teaspoons baking powder
pinch salt
4 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1½ teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
Instructions
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.
. 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.
In a medium bowl, sift together flour, baking powder and salt
Mix all ingredients until combined.
Pour mixture in the 3 prepared loaf pans.
Bake for 20-25 minutes or until firm to the touch
Remove from loaf pans and let cool for a few minutes.
Transfer to cutting board.
Using a serrated knife, slice cookies about 1/4 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.
Thank you to Maria from She loves Biscotti for this wonderful recipe!
Hope you enjoy this video and get encouraged to make this delicious biscotti’s. Please don’t forget to like and subscribe!
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Thanks for watching, keep smiling!