Orange-Anise Biscotti
This recipe for Orange-Anise Biscotti was adapted from The New Best Recipe. Biscotti are amazingly easy to the make, remarkably healthy, and can last a month or more when made without butter (as in this recipe). They are twice baked - once in loaves, then as cookies - giving them their crispy texture and long life. Unlike most cookies, they actually improve after a few days.
– Orange-Anise Biscotti
*2 cups all purpose flour
*1 tsp baking powder
*1/4 tsp salt
*1 cup sugar
*2 large eggs
*1/4 tsp vanilla
*1/2 tsp orange extract
*1 tbs anise seeds
1. Preheat the oven to 350. Whisk together the eggs and the sugar until well blended, then add the vanilla, orange extract and anise seeds.
2. Blend dry ingredients together in a small bowl and then fold into the liquids. Mix until just combined. The dough will feel very sticky, but resist the temptation to add more flour.
3. Divide the dough into to equal balls and shape them into logs on a parchment covered baking sheet. They should be about 2 inches wide and 13 inches long.
4. Bake at 350 degrees for 35 minutes, until the edges are browned and the top begins to crack. Let cool on a wire rack for 10 minutes, then transfer to a cutting board. Using a serrated knife, slice the loaves diagonally into slices about 3/8 of an inch thick. Distribute the cookies on the baking sheet cut side down.
5. Lower the oven temperature to 325 and bake for another 15 minutes until the cookies are crispy throughout. They will continue to harden as they cool.
Stumble it!
Posted by: Will on August 1st, 2007 ©
Filed under: Sweets
I just put my second attempt at biscotti into the oven. On my first attempt, I think I baked the cut biscotti a bit too long…I’m keeping a watchful eye on mister clock this time. I did notice that the dough seemed a bit dry both times. If these turn out to be hard also, I will put a teaspoon of water in the batter.
Hey Ben,
They do get hard, which is perfect for dipping in coffee or tea, but less delightful straight. If they’re too hard, I can give you a recipe that includes butter. They won’t keep quite as long, but they’ll be a bit doughier. Glad your enjoying them! :)
I think this batch is working. When I said the last ones were hard, I mean like stepping stones in an English garden. I’m talkin’, “Please pass the biscotti! I need to hammer in this railroad spike!” I’m talkin’ weapons of mass ear infection…The first bite sounded like the beginning of the William Tell overture. I think I stumbled over a VERY durable building material…etc., etc., etc…