I love all types of biscotti, but one of my favorites is anisette toasts. These anisette toasts are reminiscent of the packaged brand that is sold at the market. If you like those, you will love these. These are so simple and quick to make requiring only 7 ingredients. They are made without the addition of butter or oil if that makes you feel better.
When I was a kid my Aunt Julia would make these biscotti and we would eat them up. These were one of the types of biscotti that she would have available in one of the many cookie jars she had on the counter. Each cookie jar would be filled with a different type of biscotti. When I took the cover off one and found these it made me happy.
The steps to make these delicious treats are quick and simple.
Combine the flour, cornstarch, baking powder, and salt in a bowl and set aside.
Using your mixer with a beater attachment, beat 2 large eggs with the sugar for 5 minutes on high speed. The result will be a beautifully colored, velvety, mixture. Beat in the anise extract.
Add the flour mixture to the egg mixture and combine using a spatula.
The hardest part about this recipe is pouring the batter onto the baking sheet because the batter is thinner then your basic biscotti dough. The batter resembles a thicker cake batter so when it is poured onto the baking sheet it spreads a little. Not to worry, just pour it to reach the length of about 12 inches or so.
It takes 20 to 25 minutes to do the initial bake. Let cool for five minutes then peel off the parchment paper from the cooked dough.
Using a serrated knife and a sawing motion, cut into 3/4″ slices.
After slicing the biscotti, place them back onto the baking sheet and bake for 7 to 10 minutes on each side to crisp them up.
These anisette toasts are wonderful to serve and dunk with coffee, latte, or espresso. They also keep well stored in an airtight container but they probably won’t last that long. When I was baking these, my family grabbed a third of them before I could do the second baking.
I love the long length of the anisette toasts. They look spectacular and elegant.
This recipe can be doubled. Remember to pour the length of about 12 inches onto the baking sheets. If you don’t mind not having that domed shape of the anisette toast, just use a 9″ square cake pan. If you have a biscotti pan, the guesswork is moot.
- 2 large eggs
- ¾ cup sugar
- 1 tablespoon Anise extract
- 1 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Alternatively, you can line a 9" square cake pan or use a nonstick biscotti pan.
- Combine flour, cornstarch, baking powder, and salt in a bowl and set aside.
- Using a mixer, beat eggs and sugar on high speed for 5 minutes until light and fluffy.
- Beat in anise extract.
- Using a spatula, add the flour mixture to the egg mixture and stir until just combined.
- Pour batter onto the baking sheet to the length of about 12 inches.
- Bake for 20 to 25 minutes.
- Let cool 5 minutes then peel off parchment.
- Using a serrated knife, slice biscotti into ¾" slices.
- Place slices cut side down onto baking sheet and bake for 7 to 10 minutes.
- Turn them over and bake for another 7 to 10 minutes. Let cool and...
- Mangia! Mangia!