Anise Biscotti
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Prep Time10 mins,
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Cook Time52 mins,
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Serving8
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Ready In62 mins.
Anise seed is quite a popular spice in the Mediterranean world. The flavor and aroma are very similar to star anise and fennel seed. In Arabic, anise seed is known as “yansoun.” One of the most common ways that yansoun is enjoyed in the Middle-east, is in tea. The tea is made by boiling anise seeds and can be enjoyed both sweetened or unsweetened.
Actually, when my daughter was a baby and was having some gas issues, my mother recommend making her some anise tea, letting it cool fully to room temperature and giving her some to drink (just an ounce or so). I personally found it very helpful with my kids to relieve gas. (But of course, always consult a pediatrician!)
Anise Cookies or Biscotti
Anise-flavored cookies are very popular throughout the Mediterranean with each region having their own spin on it. In Lebanon, there are these round large cookies that are eaten during holidays known as “ka’ak el Eid,” or “ka’ak el Abbas,” that are anise-flavored and so delicious. There are also other types of anise cookies that I have eaten in Lebanon before that are pretty much biscotti but, just known as cookies.
Anise-flavored biscotti are a traditional Italian biscotti that are also known as “anise toast.” I absolutely love biscotti with a cup of coffee or tea in the morning because of how light and not too sweet they are compared to other cookies. My favorite part about them is the dunking, they go from these crunchy toast type of cookies to soft and delicious.
Homemade biscotti is a lot easier than you would expect. It only uses a handful of ingredients. What differs in baking biscotti compared to other cookies, is the double bake (or technically triple!) The biscotti dough is baked for about 30 minutes before being sliced and baked again to achieve ultimate crispiness.
There are a few different ways to incorporate the anise flavor into these biscotti. After a few test trials, I decided on the combination of whole anise seed and ground anise seed for my recipe. However, you can use just whole anise seed or even anise extract. The flavor does not differ much, and is nonetheless delicious.
STEP 1
Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
Combine all the dry ingredients (All-Purpose Flour, White Granulated Sugar, Baking Powder, Salt, Ground Anise, Whole Anise Seed) in a medium sized bowl and whisk to combine.
STEP 2
Add the eggs, oil and vanilla extract and mix until combined.
STEP 3
Turn the biscotti dough onto the lined baking sheet and, using your hands, combine and shape into an oval/rectangle about one inch thick.
Bake for 30 minutes until lightly browned. Let it cool for at least 15 minutes before cutting into.
STEP 4
Slice the biscotti about 1-1 ½ inches thick and place side by side, cut side up and bake for 12 minutes.
Remove from the oven, flip over, and bake for 10 more minutes until browned.
STEP 5
Transfer to a wire rack to cool completely. Good for one week in an airtight container.
Anise Biscotti
Ingredients
- 2 cups All-Purpose Flour
- ½ cup White Granulated Sugar
- 1 tsp. Baking Powder
- ½ tsp. Salt
- 1 tsp. Ground Anise
- 2 tsp. Whole Anise Seed
- 2 Eggs
- ½ cup Neutral oil (canola, avocado, grapeseed)
- 1 tsp. Vanilla Extract
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside. Combine all the dry ingredients (All-Purpose Flour, White Granulated Sugar, Baking Powder, Salt, Ground Anise, Whole Anise Seed) in a medium sized bowl and whisk to combine.
- Add the eggs, oil and vanilla extract and mix until combined.
- Turn the biscotti dough onto the lined baking sheet and, using your hands, combine and shape into an oval/rectangle about one inch thick. Bake for 30 minutes until lightly browned. Let it cool for at least 15 minutes before cutting into.
- Slice the biscotti about 1-1 ½ inches thick and place side by side, cut side up and bake for 12 minutes. Remove from the oven, flip over, and bake for 10 more minutes until browned
- Transfer to a wire rack to cool completely. Good for one week in an airtight container.
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