- 2 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Buttersoftened
- 1 cup Sugar
- 3 Eggs
- 4 tsp Anise extract
Anisette Toast Biscotti
These Anisette Toast instantly transport me back to the village in Tuscany where I first tasted them. They are light and crunchy and they contain a secret ingredient – a hint of anise flavoring. These biscotti are so versatile – they are perfect with an espresso after a meal or for a mid-morning snack.
The Anisette Toast are twice-baked which gives them their signature crunch, and they are best when dunked in a drink. This recipe is so simple – you will just need flour, baking powder, baking soda, butter, sugar eggs and anise extract. The hardest thing is waiting for them to cool before you can tuck in!
To make Anisette Toast, you will need the following ingredients:
So, how to make Anisette Toast?
Steps to make Anisette Toast Biscotti
1 | Heat the oven and prepare 2 baking sheets | 5 |
Preheat the oven to 350 °F. Lightly grease 2 baking sheets. | ||
2 | Mix the dry ingredients | 3 |
Mix the flour, baking powder, baking soda, and salt together in a bowl. | ||
3 | Combine the butter and sugar | 5 |
Beat the butter and sugar together in a large bowl. | ||
4 | Add the eggs and the anise extract | 5 |
Beat in the eggs, one at a time. Beat in the anise extract along with the last egg. | ||
5 | Combine the dry ingredients with the batter | 5 |
Add the flour mixture to the batter slowly, until just combined. | ||
6 | Divide and shape the dough | 3 |
Divide the biscotti dough in two and shape them into 1/2-inch thick slabs. Place each one on the prepared baking sheets. | ||
7 | Bake | 25 |
Bake for 20-25 minutes. Remove from the oven when each slab feels firm to the touch and is golden. | ||
8 | Leave to cool | 5 |
Leave the biscotti slabs to cool on the baking sheets for 5 minutes. | ||
9 | Slice into oblong shapes | 4 |
When they are cool to the touch, cut each slab into 3/4-inch thick oblong slices. Place them back on the baking sheets with the cut side facing down. | ||
10 | Bake for a second time | 20 |
Put the biscotti back in the oven and bake for 10-20 minutes. Turn once after 5-10 minutes when the underside turns golden. | ||
11 | Allow to cool | 30 |
Tip the biscotti onto a wire rack and leave to cool completely. | ||
Recipe Reviews
Italian bread is very good with some melted cheese and pasta for the maincourse, this is perfect to dip in some marinara sauce as well.
Could not for the life of me find anise extract anywhere.is there something I can replace it with at all?
Anisette toast is freaking good with honey in the morning and tea legit the best thing ever.
I didnt realize bread can be put in a vegetarian category lol but it was delicious for sure.
I'm actually shocked that this bread doesn't take too long to make.. 5 stars just for the short amount of time compared to the 2-3 hour banana breads.
Pretty good and the right amount of crunchyness.
So I made PBJ from this bread and i like it more than normal toast bread can also toss some marshmellow fluff on it as well.
Too hard to make mine turned out rock hard and i followed the instructions to a T
Gladly will get fat off of this biscotti lol.
Chocolate chips is a good addition if you want to make this bread sweet you can also try to add a bit of cinnamon for extra sweetness.
Thanks Jelena for sharing!
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Can you substitute Anisette for anise flavoring? If do, how much?
Thank you for sharing the recipes this bring back so many memories.
I just Love you 💕.