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?
Preheat the oven to 350 °F. Lightly grease 2 baking sheets.
Mix the flour, baking powder, baking soda, and salt together in a bowl.
Beat the butter and sugar together in a large bowl.
Beat in the eggs, one at a time. Beat in the anise extract along with the last egg.
Add the flour mixture to the batter slowly, until just combined.
Divide the biscotti dough in two and shape them into 1/2-inch thick slabs. Place each one on the prepared baking sheets.
Bake for 20-25 minutes. Remove from the oven when each slab feels firm to the touch and is golden.
Leave the biscotti slabs to cool on the baking sheets for 5 minutes.
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.
Put the biscotti back in the oven and bake for 10-20 minutes. Turn once after 5-10 minutes when the underside turns golden.
Tip the biscotti onto a wire rack and leave to cool completely.
Looking for a light and crunchy cookie with just a hint of anise? This Anisette Toast is the one! Give it a try and tag #cookmerecipes in your baking posts!
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