Nonna Mia's Chocolate & Anise Biscotti (Cookies) - e107
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti - (everybody's grandma), bakes up an incredibly easy, but absolutely delicious, chocolate anise biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti is simply translated as 'bis' - twice and 'cotti' = baked. These are the ultimate dunking cookie, so be sure to pour yourself one when they are ready!
Dry Ingredients:
- 4 cups of all-purpose flour (500 grams)
- 1 tablespoon of baking powder (14 grams)
- 1 teaspoon of salt (6 grams)
Wet Ingredients:
- 1.5 cups of granulated sugar (300 grams)
- 1 cup of softened butter (227 grams)
- 4 large eggs (room temperature)
- 2 tablespoons of anise seeds (12 grams)
- 1 ounce of anise liqueur (30 ml)
- 2 cups of chocolate chips (170 grams)
Note: Nonna often uses olive oil in lieu of butter. If you opt for oil, use 3/4 of a cup as opposed to a cup of butter.
In a mixing bowl, combine all the dry ingredients and set aside.
In another mixing bowl, using an electric mixer, or by hand, cream the butter and sugar. One at a time, add the eggs to the mixture. Add 2 tablespoons of anise seeds and an ounce of anise liqueur. Once mixed, slowly add in the dry ingredients. Lastly, fold in the chocolate chips.
Shape the dough into two logs, transfer them to a parchment-lined tray, and using your hands, flatten them somewhat.
Preheat oven to 350 F (180C) and bake for 30 minutes. Place on a cooling rack for about 20 minutes, then cut in 1/2-3/4 inch slides, about 1.3-1.9 cm, diagonally.
Again, on the parchment-lined tray, return to the oven for about 10 minutes.
YIELD: about 48
Pour yourself an espresso, and enjoy! Buon appetito!
If you are interested in Nonna's classic biscotti, click here:
or click here for Nonna's chocolate hazelnut biscotti:
or lastly, here for Nonna's honey biscotti:
Kid Korner Cooking - Anise Biscotti Cookie Tutorial
Welcome to our first segment of Kid Corner Cooking!! Follow Jocelyn, our budding resident kid chef, as she teaches you how to make an Italian cookie recipe handed down by her grandma. This particular recipe is sure to be a kid family favorite as it is so much fun and easy to prepare, and it only requires 6 ingredients!
Music attribution: Jesu, Joy of Man's Desiring by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Best Anise Biscotti بسكويت الينسون باللوز علي الطريقه الايطاليه #biscotti
How to make these amazing Italian anise biscotti with almonds, it's so crispy and melts in the mouth.
Ingredients المقادير
3/4 Cup Sugar كوب الا ربع سكر
1/2 Cup Oil نصف كوب زيت
2 Large Eggs ٢ بيض كبير
1 Tbsp Vanilla ١ معلقه كبيره فانيليا
1 Tbsp Anise ١ معلقه كبيره ينسون
1 Cup Almonds ١ كوب لوز
1 3/4 Cup Plain Flour ٢ كوب الا ربع دقيق
2 Tsp Baking Powder ٢ معلقه صغيره بيكنج بودر
1 Egg + 2 Tbsp water
١ بيضه + ٢ معلقه كبيره ماء
Sneak Peek: Anisette Toasted Cookies (Biscotti Tostati con Anice)!
Right on time for Christmas! Sneak Peek: Anisette Toasted Cookies (Biscotti Tostati con Anice)! #TheNextGeneration #MarisaCCooks #Foodie #Homemade #ItalianCuisine #ItalianCooking #GoodEats #Yum #Food #Comida #StayTuned #Chef #Cooking #Italian #CookbookInTheMaking #AuthenticItalianCooking #ChefMarisaC #MarisaCCooks #GoodItalianCooking #Homemade #Cook #DIY #NJ #Biscotti #ChristmasCookies #ChrismtasTreat #BiscottiConAnice #ToastedBiscotti #Anisette
HOW TO MAKE DELICIOUS BISCOTTI
Almond Anise Biscotti
3 1/4 cups all purpose flour
1 tablespoon of baking powder
3/4 teaspoon salt
1 1/2 cups of sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon of vanilla
1 teaspoon anise extract
1 cup toasted sliced almonds- chopped
1 beaten egg white (beat till frothy)
Directions:
Melt butter, cool slightly. To a large bowl, add sugar, eggs, vanilla and anise. Add dry ingredients. Mix in chopped toasted almonds. Divide dough in thirds and shape into logs with floured hands. Place on parchment covered baking sheet.
Brush logs with frothy egg white.
Bake at 350 for 30 minutes until nicely browned and slightly firm.
Remove from oven and let cool slightly for about 10 minutes. Slice logs and return to cookie sheets. Bake another 10 minutes or so on each side, until lightly browned and firm to the touch.
***In the video, I altered the above basic recipe by using: butternut extract (which is equal amounts of almond, vanilla and butter extract) cranberries, white chocolate and fresh orange rind. To be honest, I prefer 1 tablespoon of vanilla and 1 teaspoon of almond extract when making cranberry, orange and white chocolate biscotti. Feel free to experiment with add-ins.
HOMEMADE ALMOND & ANISE BISCOTTI: Easy and Delicious Recipe for Biscotti, Perfect for Dipping
This Homemade Almond & Anise Biscotti recipe is so easy and delicious, you're going to wonder where it's been all your life! I love it so much. It's my friend's family recipe, that she gave me years ago, and every time I make them, they come out perfect. My friend is Italian, so I'd say this biscotti recipe is pretty authentic. As you know, Italian cookies are often made for dipping, and that is certainly the case with this recipe. But I have to say, they're not overly crunchy. You know how some biscotti you bite into, you feel like you could break your teeth? Well, you don't have to worry about that. This biscotti has just the right amount of crunchiness. Here's the recipe:
Homemade Almond & Anise Biscotti
4 cups all-purpose flour
1 1/3 cups sugar
1 cup chopped almonds
2 Tbsp. anise seeds
3 tsp. baking powder
2 cubes/1 cup butter (room temperature)
4 eggs
In large mixing bowl, mix butter until fully softened. Add eggs and continue to mix. Then you can begin adding your dry ingredients one at a time, making sure they're incorporated well. Add sugar, flour, baking powder and anise seeds. Mix until you have a consistent dough. Finally, add your chopped/sliced almonds. (Be careful not to over-mix at this point, because you don't want all the sliced almonds to break.) Cover your dough and refrigerate 30 minutes.
Once dough has been chilled, preheat your oven to 375º. Lightly dust a flat surface with flour and divide your dough into 2 or 4 equal parts. Use your fingers to form flat logs out of each section of dough. They should each be about an inch thick. Place them on an un-greased cookie sheet and bake for 20 minutes. Take them out of the oven and cool at least 5 minutes. Lower the oven temperature to 350º.
Take the baked dough off the cookie sheet and place it on a surface you can cut on. Slice the logs with a serrated knife, on a slight diagonal, into individual biscotti. Place them back on the cookie sheet, laying them on their sides, and bake them another 15 minutes, until golden brown. (If you do like them really crunchy, you can flip them over and let them bake longer. But try them like this first.) Let them cool, and enjoy! You'll especially love dipping them in coffee, so be sure to get a pot brewing.
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