Traditional Anise Biscotti
The authentic Italian taste of fennel/anise is present in these addictive cookies.
1 large Fennel bulb, cored and diced
¾ cup candied cherries, chopped
¾ cup pine nuts, toasted
2 cups & 2 Tbsp. all purpose flour
¾ cup sugar
1 Tbsp. Anise extract
Zest of one orange minced finely
½ cup butter
1-½ teaspoon baking powder
¼ teaspoon salt
- Cook diced Fennel in a microwavable dish with 1/2 cup of water. Cover and microwave on high for 4 to 5 minutes until tender. Drain the cool fennel before adding it to the recipe. Preheat oven to 325°F.
- In a mixing bowl cream together butter and sugar until light and fluffy.
- Beat in eggs, extract, and orange zest. Add flour, baking powder, salt and mix until well blended. Fold in Fennel, nuts and Cherries
- Divide dough in half and place on a floured cutting board. Form two logs,(each 1/2 inch thick, 1-½ inches wide and 14 inches long).
- Space the logs about 2 inches apart on a greased baking sheet and place baking sheet in the middle of the preheated oven. Bake for 30 minutes at 325°F or until logs are lightly brown. Transfer the logs to a cooling rack and allow to cool 5 minutes. Place logs on cutting board and using a serrated knife, slice them diagonally at a 45° angle, into ½ inch slices. Place cut side down on baking sheet and return them to a 300°F oven for 15 minutes to dry slightly. Remove from oven and let them cool on a rack.
Store the biscotti in a an airtight covered container. Biscotti also freezes very well.
If you are a biscotti lover as I am you will love this recipe for the sweet anise flavor and how easy it is to make. I forgot to buy pine nuts so subs
If you are a biscotti lover as I am you will love this recipe for the sweet anise flavor and how easy it is to make. I forgot to buy pine nuts so substituted roasted almonds. It turned out great but really want to try the distinct flavor of the roasted pine nuts the next time I make it. I had never cooked with fennel before and went on line to find out how to cook the fennel before starting the recipe. I ended up sauteing finely diced fennel in a small amount of butter. I was pleased with the results.
This recipe is definitely a keeper.