Ingredients
2 Cups All-purpose Flour |
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1 ½ Teaspoons Baking Powder |
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¼ Teaspoon Salt |
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½ Cup Unsalted Butter, Softened |
¾ Cup Granulated Sugar | 2 Large Eggs | ||
1 Teaspoon Vanilla Extract | 2 Teaspoon Aniseeds |
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Step: 1 In A Medium Bowl, Whisk Together The Flour, Baking Powder, And Salt. Set Aside. |
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Step: 2 In A Separate Large Bowl, Cream Together The Softened Butter And Granulated Sugar Until Light And Fluffy. |
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Step: 3 Beat In The Eggs, One At A Time, Ensuring Each Egg Is Fully Incorporated Before Adding The Next One. Stir In The Vanilla Extract And AniSeeds. |
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Step: 4 Gradually Add The Dry And Wet Ingredients, Mixing Until The Dough Comes Together. You May Need To Use Your Hands To Fully Incorporate The Ingredients. |
Step: 5 Divide The Dough In Half. On A Lightly Floured Surface, Shape Each Portion Into A Log About 12 Inches Long And 2 Inches Wide. Place The Logs On The Prepared Baking Sheet, Leaving Some Space Between Them. |
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Step: 6 Preheat Your Oven To 350°f (175°c). Bake In The Preheated Oven For About 25 Minutes, Or Until The Logs Are Firm And Golden Brown. Remove From The Oven And Let Them Cool For About 10 Minutes. |
Step: 7 Reduce The Oven Temperature To 325°f (160°c). Using A Sharp Knife, Cut The Logs Diagonally Into Slices About ½ Inch Thick. Place The Slices Cut-side Down On The Baking Sheet. |
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Step: 8 Return The Biscotti To The Oven And Bake For An Additional 15 Minutes, Or Until They Become Dry And Crispy. Flip The Biscotti Halfway Through Baking To Ensure Even Browning. |
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Step: 9 Once The Biscotti Are Done, Remove Them From The Oven And Let Them Cool Completely On A Wire Rack. Italian Anise Biscotti Can Be Stored In An Airtight Container For Several Weeks. Serve. |
Enjoy Them As A Delightful Treat Or Give Them As A Homemade Gift To Friends And Family.
Instructions
2 Cups All-purpose Flour |
|
1 ½ Teaspoons Baking Powder |
|
|
¼ Teaspoon Salt |
|
½ Cup Unsalted Butter, Softened |
¾ Cup Granulated Sugar | 2 Large Eggs | ||
1 Teaspoon Vanilla Extract | 2 Teaspoon Aniseeds |
|
Step: 1 In A Medium Bowl, Whisk Together The Flour, Baking Powder, And Salt. Set Aside. |
|
Step: 2 In A Separate Large Bowl, Cream Together The Softened Butter And Granulated Sugar Until Light And Fluffy. |
|
Step: 3 Beat In The Eggs, One At A Time, Ensuring Each Egg Is Fully Incorporated Before Adding The Next One. Stir In The Vanilla Extract And AniSeeds. |
|
Step: 4 Gradually Add The Dry And Wet Ingredients, Mixing Until The Dough Comes Together. You May Need To Use Your Hands To Fully Incorporate The Ingredients. |
Step: 5 Divide The Dough In Half. On A Lightly Floured Surface, Shape Each Portion Into A Log About 12 Inches Long And 2 Inches Wide. Place The Logs On The Prepared Baking Sheet, Leaving Some Space Between Them. |
|
|
Step: 6 Preheat Your Oven To 350°f (175°c). Bake In The Preheated Oven For About 25 Minutes, Or Until The Logs Are Firm And Golden Brown. Remove From The Oven And Let Them Cool For About 10 Minutes. |
Step: 7 Reduce The Oven Temperature To 325°f (160°c). Using A Sharp Knife, Cut The Logs Diagonally Into Slices About ½ Inch Thick. Place The Slices Cut-side Down On The Baking Sheet. |
|
Step: 8 Return The Biscotti To The Oven And Bake For An Additional 15 Minutes, Or Until They Become Dry And Crispy. Flip The Biscotti Halfway Through Baking To Ensure Even Browning. |
|
Step: 9 Once The Biscotti Are Done, Remove Them From The Oven And Let Them Cool Completely On A Wire Rack. Italian Anise Biscotti Can Be Stored In An Airtight Container For Several Weeks. Serve. |
Enjoy Them As A Delightful Treat Or Give Them As A Homemade Gift To Friends And Family.