Certainly! Here’s a delightful recipe for Italian Anise Cookies, also known as “Biscotti all’Anice.” These aromatic cookies are perfect for adding a touch of Italian flavor to your baking repertoire. With their distinct anise flavor and a crunchy texture, they’re a favorite during the holidays or any time you want to enjoy a special treat.
Italian Anise Cookies Recipe
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon anise seeds
- 1 tablespoon anise extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional: 1 tablespoon milk for brushing
- Optional: Colored sugar or granulated sugar for decoration
Instructions:
- Preheat Oven:
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavors:
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the anise extract and anise seeds. The anise extract and seeds give the cookies their distinctive flavor, so ensure they are well combined.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid overworking the dough. Continue until the dough comes together and all ingredients are well blended.
- Shape the Dough:
- Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Roll each portion into a log shape, about 12 inches long and 1 1/2 inches wide. Place the logs on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Logs:
- Bake in the preheated oven for 20-25 minutes, or until the logs are golden brown and firm to the touch. They should be slightly soft in the center, as they will continue to harden as they cool.
- Cool and Slice:
- Remove the baking sheet from the oven and let the logs cool on the sheet for about 10 minutes. This makes slicing easier. Transfer the logs to a cutting board and slice them diagonally into 1/2-inch thick cookies.
- Second Bake (Optional):
- Arrange the sliced cookies cut side down back on the baking sheet. Bake for an additional 10-15 minutes, or until they are crisp and golden brown. This second bake helps to achieve the characteristic crunch.
- Cool Completely:
- Allow the cookies to cool completely on a wire rack. If desired, you can brush them lightly with milk and sprinkle with colored sugar or granulated sugar for a festive touch.
- Store and Enjoy:
- Store the cooled cookies in an airtight container at room temperature. They will keep well for up to two weeks and are perfect for enjoying with coffee or tea.
Tips:
- For a stronger anise flavor, you can increase the anise extract slightly or add extra anise seeds if desired.
- If you prefer, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and milk for added sweetness.
These Italian Anise Cookies are sure to become a beloved recipe in your collection, bringing a taste of Italy to your home with every bite. Buon appetito!
