Digging into my recipe archives from nearly thirty years ago!
How could I have forgotten about this Anise Biscotti Recipe!?
Back in the late 90’s and early 2000’s biscotti was all the rage!
Sadly it seems to have fallen out of vogue over the last decade or so
But I am here bringing back the classics with a bakery staple ~
~my famous Anise Biscotti Recipe!
Biscotti translated means “twice baked”
because once you have baked your log of dough
you will then slice it and bake it once more into the crunchy iconic spears
perfect for dipping into your coffee!
Notes for Success
Easily convert to a lower sugar treat by using your favorite 1:1 sugar substitute
Read more here about sugar free baking
Traditionally Biscotti is dipped in chocolate but this is optional
Be sure to use tempered chocolate if you decide to do it
Biscotti makes a perfect base for cheesecake or any recipe calling for crisp ground up cookies!
Check out my Cannoli Cheesecake Bars where I used these Anise Biscotti for the base!
Anise Biscotti
6 Ingredients to make these beautifully crunchy Anise Biscotti perfect for a dunk in your coffee!
Ingredients
- 2 cups All Purpose Flour 250g
- 1 cup Granulated Sugar 195g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2½ teaspoons ground star anise
- 4 Tbs Cold Vegan Butter 56g
- 4 Tbs Plant Milk 60ml
- 1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 350℉
-
Combine the flour, salt, sugar, anise & baking powder in the work bowl of your food processor, pulse to distribute evenly
-
Add the cold diced vegan butter & pulse until it is distributed evenly throughout the dry ingredients
-
Add the plant milk & vanilla extract & continue processing until it comes together to a soft slightly sticky dough
-
Turn out onto a lightly floured surface & knead the dough together so it is no longer super sticky & easily forms into a log about 10″ x 3″
-
Place onto a parchment lined sheet pan & bake for approximately 30-40 minutes or until golden brown & puffed. (I like to turn the oven temperature down to 325℉ midway through baking to prevent over browning of the top & sides
-
Once baked cool & then with a serrated knife using a sawing motion in a slight diagonal, cut the log into 12 individual pieces Place back onto the sheet pan (standing up to expose both sides if possible) & return to the oven for an additional 15-20 minutes of baking
-
Cool completely & either dip the ends in tempered chocolate or just drizzle
Notes
Storage Biscotti can be stored at room temperature in an airtight container for up to 3 weeks or freeze for up to 3 months wrapped well
