Recipe: Anise Biscotti
From the recipe author: One of my favorite holiday memories is making homemade biscotti with my Noni; Christmas would not feel like Christmas without homemade biscotti. This recipe was handed down from my Noni and is different from the typical hard, crunchy biscotti.
Preheat oven to 375 degrees. Cream butter and sugar together in an electric mixer. Mix in vanilla extract then add the 4 eggs, one at a time, beating well. Combine dry ingredients in a separate bowl then add to liquid mixture. Finally, incorporate anise extract and anise seeds. Divide dough in half. On a greased or parchment-lined baking sheet, shape each half into 2 long, small loaves. Lightly beat the remaining egg and brush the tops of the loaves with it. Bake for 20 min. Remove from oven and let cool on the baking sheet. Once cooled, slice into ½-inch pieces and turn pieces onto their sides on the baking sheet. (The cookies can be very delicate after the first baking.) Bake for 15 more min. until firm and golden brown. Let cool completely before serving. These will keep in an airtight container for several days.
Perfect with coffee or tea. For a decadent treat, dip one side of the biscotti in melted chocolate.