Ingredients for Aunt Dunette's Italian Anise Biscotti
- 3 large eggs
- 1 teaspoon baking powder
- 1 cup sugar
- 1/2 cup olive oil
- 1 1/2 teaspoons anise seed (or extract)
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
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How to Make Aunt Dunette's Italian Anise Biscotti
- Preheat oven to 350°F (175°C). Grease 2 standard loaf pans or 3 metal ice cube trays.
- In a large bowl, whisk together the eggs, sugar, and olive oil until well combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the vanilla extract and anise seeds (or extract).
- If using loaf pans, fill each pan about 1/3 full. If using ice cube trays, fill each cube mold completely.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pans for 10 minutes.
- Carefully remove the biscotti from the pans and place them on a baking sheet.
- Using a serrated knife, slice each loaf (or ice cube tray bar) crosswise into 1/2-inch thick slices.
- Place the slices cut-side down on the baking sheet.
- Broil for 2-3 minutes, keeping a close eye to prevent burning. Flip slices and broil for another 2-3 minutes on the other side, until golden brown.
- Let the biscotti cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
134g
Fat
17g
Carbs
22g
