Italian Anisette Biscotti Cookies

This was grandma's recipe. A real Authentic Italian anisette cookie. One that is a real tradition around Christmas holidays. Grandma was 94 when she passed away. This old-fashioned almost bread like Italian hard cookie was our favorite dunking cookie. These are so good. We have them always ready for company and they freeze and ship well. It makes a good amount to freeze in loaves and have in a quick instant when company arrives. Don't forget to serve that demitasse black Italian espresso. That is the perfect combination of flavors when serving these cookies. That is the only way to get the full experience of these great Italian traditional anisette cookies. Grandma's favorite cookie and by far the best recipe I ever made for them right here. So scroll down and lets get baking!

Dipped or Plain

I really love these cookies because the basic dough is so versatile.


The cookies can be adapted to whatever flavor you wanted to add to this dough.


These are the Traditional authentic way to make biscotti with anisette flavoring.


Grandma and mom never made them any other way.

Christmas and Vintage

Through the years, the cookies got Americanized.

Toasting Them

You need to watch these carefully when toasting these cookies.


I lower the heat to 325 sometimes if they start to toast too quickly, everyone oven seems to be different.


Don't toast them on the bottom rack, use the middle.


After the bottoms brown, take them out and flip them over.


This takes 10 to 12 minutes to toast each side.

Festive Looking Change and Adapt!

The great thing about this cookie is the same dough can look like a totally different cookie right?


You can dip them in white or dark chocolate, add nuts or sprinkles or even add them to the batter.


Substitute vanilla or maple and even cinnamon oil in the batter for another spice flavored biscotti.


You can also sprinkle flavored sugars on top of the egg wash while they cook.


Get creative.

Slicing the Cookies

I use a serrated knife to cut the cooled cookies on an angle.


You can use any kind of knife that cuts them clean without crumbling the cookies.


I find that sawing them work better for me but you will have to experiment with your knives on how sharp they are.


Cool them for at least 5 minutes before slicing and returning to the oven to toast.

The Batter:

The batter is very thick, it shouldn't be sticky.


If you have a real sticky dough add more flour until it forms a ball.,


Also, pat the loaves in a nice loaf shape with a floured hand before baking so they will be a uniform size when slicing.

Looks Like Loaves of Bread Baking

These are a sturdy cookie and they look like little loaves of bread.


You can really shape this dough however you want however this is the authentic way to make a biscotti cookie.

Perfect with Espresso

These cookies taste great served with a nice cup of espresso coffee.


Grandma always had her black coffee ready when serving these to guests.


They freeze great in bags and ready in minutes to thaw.

Truly The Best Italian Cookies

An easy cookie really twice baked and a traditional Italian cookie that never grows old in our home.


If you don't like anisette flavoring....try another flavor, add hazelnuts, chips.


Biscotti is a versatile cookie, and this basic dough will get you to any favorites.


I have made them many ways, but this is the old time original with anisette biscotti and the only one grandma would make.

By the way, these are great for dunking

These cookies are fairly hard and perfect for dunking in hot coffee.


That's how we ate them in our home.


If you don't like dunking cookies, just be aware they are very hard after being toasted.


These authentic vintage anisette biscotti are a true delight to eat and serve all year long. Enjoy!

Try These Other Favorite Italian Cookies

Italian Wedding Tray Frosted Soft Cookies
Italian Almond Paste Cafe Style Cookies
Italian Orange Juice Cookies
Ricotta Cookies

biscotti, anisette cookies, cookies, cookie, Italian cookies

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Italian

Yield: 30Author: Claudia Lamascolo

Italian Anisette Biscotti Cookies

prep time: 10 minscook time: 25 minstotal time: 35 mins

This is an old-fashioned vintage recipe my grandmother made and mom for many years for Christmas call anisette biscotti.

ingredients:

6 eggs ( 1 more egg beaten  for later to brush on top)

1 cup oil

1 1/2 cup sugar

2 teaspoon pure anise extract or more if you love it

4 1/2 cups flour

1/2 teas salt

6 teaspoon of baking powder

instructions:

Mix all in a bowl to form a stiff dough. On a greased cookie sheet form two large loaves or smaller sized loaves in the shapes of a torpedo or bread loaves. 

Brush with one beaten egg ( if you love anisette flavor add another teaspoon to the egg wash). Bake at 350 until brown.

Take out of oven cool, for 5 minutes, slice cookies on a slant, put bake on the cookie sheet, bake again until toasted and browned on both sides in a 350-degree hot oven.

Optional:  add 6 green and 6 red chopped cherries in the batter last for Christmas and a festive cookie.

At Christmas time, we like to dip the bottoms or the ends in melted chocolate. Just melt chocolate chips in the microwave for a minute at a time till smooth. Dip the ends in chocolate or the whole bottom of the cookie. You can also add sprinkles, colored sugars for a festive look.

calories
77

fat (grams)
6

sat. fat (grams)
4

carbs (grams)
17

net carbs
9

protein (grams)
2

sugar (grams)
21

Created using The Recipes Generator

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