Anise Biscotti

In Italian, biscotti means ‘twice baked,’ and while a variety of cookies can be referred to as biscotti, in my family, when someone says biscotti, this is what comes to mind. It is a recipe that has been in my family for generations, yielding a crispy, crunchy cookie, perfect for dipping in coffee or wine!

For those of you who enjoy culinary history, biscotti gained their popularity in ancient Rome. The twice baked process created a cookie with a hard, dry texture which made them easy for the infantrymen to transport during battle and they also had a very long shelf life. Pliny the Elder has been quoted as saying, “they would be edible for centuries.” Biscotti were not well documented after the fall of the Roman empire. Italy had separated into individually governed regions and each created their own distinct culinary traditions focused on ingredients that were readily available. Biscotti become popular, once again, in Tuscany, during Rennaissance times where they were served alongside Vin Santo, a sweet dessert wine, and they haven’t fallen from favor since!

To begin, add the softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar until well combined.

Then add the eggs, one at a time, incorporating the first egg fully before adding the second.

While the eggs are incorporating, crush the anise seeds. I use a small mortar and pestle, but you could just as easily put the anise seeds in a sealed plastic bag and crush them with a rolling pin or meat mallet. This step is not essential to the recipe, but it does help to intensify the flavor.

Then, add the anise extract and anise seeds.

In a large mixing bowl, sift the flour and baking powder together. Then, add the dry ingredients to the wet ingredients in batches, and mix until well combined. Do not over work the dough.

Divide the dough in half and shape into logs, about 12 inches long.

Since the dough is sticky, I have a little trick that works pretty well. Lay two large pieces of parchment paper (about 18″) out on a work surface. Then, divide the dough in half while it is still in the mixing bowl. Transfer the dough to the parchment sheets roughly creating the shape of a log, about 12 inches in length. Then, use the parchment paper to coax it into shape. Once it is shaped, I roll it up in the parchment paper, tuck the ends. Then, repeat the process, with the second half.

Then, cover the dough in plastic wrap and allow to chill for at least 30 minutes.

Prior to baking, preheat the oven to 350°F and line baking sheets with parchment paper or a silicone slip mat and set aside.

Unwrap the logs and place them on the baking sheet about 3 inches apart. They will spread as they bake.

Brush the loaves with an egg wash and bake for 30-35 minutes, or until the logs have browned.

Then, remove them from the oven and allow them to cool for about 10-15 minutes.

Next, saw them on a diagonal with serated knife, about ½ inch to ¾ inch wide. Return the cookies to the baking sheet, cut side down and put them back in the oven.

Turn the oven off and allow them to continue cooking. I usually leave the oven door cracked open to relesase some of the heat so they do not brown. The longer they sit in the oven, the harder they will ll be.