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Anisette Biscotti
Anisette Biscotti
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Prep Time:
20 minutes
Cook Time:
31 minutes
Total Time:
231 minutes
Homemade Italian biscotti with anisette, brandy, and a touch of tradition - perfect for gifting during the holidays.
Ingredients:
  • 1 cup chopped walnuts
  • 0.5 cup vegetable oil
  • 2 tablespoons anisette liqueur
  • 2 tablespoons brandy
  • 1 tablespoon anise seeds
  • 2.75 cups all-purpose flour
  • 1.5 teaspoons baking powder
Instructions:
  • In a large bowl, use an electric mixer to blend sugar and eggs until smooth. Add walnuts, oil, anisette liqueur, brandy, and anise seeds. Gently stir in flour and baking powder until dough forms. Cover with plastic wrap and refrigerate for about 3 hours.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease 2 baking sheets.
  • Take the chilled dough out of the refrigerator. Shape half of the dough into a 1 1/2-inch-wide log on a greased baking sheet. Repeat with the other half of the dough on a second baking sheet.
  • Bake in the preheated oven, rotating pans halfway through, until the dough is lightly golden and a toothpick comes out clean, about 17 to 20 minutes. Let cool for about 5 minutes before handling.
  • Place the logs on a cutting board and cut them into 1-inch pieces at a 45-degree angle using a sharp or serrated knife, then lay the slices on their sides on the baking sheets.
  • Continuing baking in the preheated oven, remember to flip slices halfway through, until they are lightly browned, for about 14 minutes.

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