Every Christmas we make a number of Christmas cookies. Some are Italian and some are not. Since I have a heavy travel schedule this month, we’re limited to Italian cookies. I’ll plan better for next Christmas.
I made Pizzelles earlier this week while my dad made anise biscotti.
Biscotti are twice-baked cookies. After the first baking, the biscotti are sliced and then baked again.
As with many cookies, biscotti can be soft or crisp. Crisp biscotti, like Pizzelles, call for more flour. Like Pizzelles, you can add various flavors.
We usually make our biscotti with anise or Sambuca, but you can use vanilla, orange, and almond.
Sometimes I substitute pistachios for the almonds.
This is my dad’s recipe for anise biscotti. These are softer biscotti filled with almonds and anise. Try them with coffee.
Anise Biscotti Recipe
- ⅔ cups almonds toasted
- ½ cup unsalted butter softened
- ¾ cups sugar
- 2 eggs
- 2 tablespoons Anise seeds ground
- 2 tablespoons Anise oil or Sambuca Liquor
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- Granulated sugar for topping
Preheat oven to 350°F. Toast almonds for 7-10 minutes, but do not brown. Remove from oven; cool and chop. Reduce oven heat to 325°F.
Cream butter with sugar. Add eggs one at a time. Mix well. Add the ground anise seeds and oil or liquor to the butter mixture and mix until blended. Add flour, baking powder, and salt to the butter mixture. Mix just until blended. Stir in almonds. If necessary, refrigerate the dough, uncovered, until slightly firm and easy to handle, about 30 minutes.
Divide the dough into two (2) parts and form logs about 10-12 inches long and about 2 inches wide. Slightly flatten tops of logs. Sprinkle with sugar. Place on backing sheet lined with parchment paper and bake for 25 minutes at 325°F or until golden brown. Remove from oven and let cool for ten minutes.
Use a serrated knife and slice each log into ¾-inch pieces. Place back on baking sheet and return to oven for ten more minutes. Allow to cool completely. Store cookies in airtight container.