It's National Cookie Day and the first day of holiday baking! The holiday cookie selection isn't complete in our home without a family favorite, Anise Biscotti. A favorite of my late mother's, these were the first cookies we'd make for the holiday season... I think it was so she could eat them while we made all the other cookies. Needless to say, the tradition has lived on. While a simple cookie with regards to flavor, the prep and bake time is a bit longer than a traditional drop cookie, but oh so worth it. I hope you enjoy them!
Anise Cookies:
Ingredients: Makes 2 - 3 dozen
½ cup Butter
1 cup Sugar
3 Eggs
½ teaspoon Vanilla Extract
3 cup Flour
1 tablespoon Baking Powder
½ teaspoon Salt
1 tablespoon Anise Seed
2 teaspoon Anise Extract
2 tablespoon Grated Lemon Peel (opt)
2 tablespoon Grated Orange Peel (opt)
1 cup Finely Chopped Almonds
Tools:
Oven
Mixing Bowls
Electric Mixer
Cookie Sheet (s)
Cooling Rack
Storage Container
Dry Measuring Cups
Measuring Spoons
Parchment Paper
Grater/Zester
Instruction:
Preheat oven to 350 degrees
Cream butter and sugar together
Add eggs, one at a time, mixing well
Add dry ingredients (flour, baking powder & salt)
Mix in anise seed, anise extract & almonds
If you choose to use orange & lemon peel add that here
Place parchment paper on cookie sheet
Form 2 small loaves on a lined cookie sheet
The dough will be tacky to touch but you can form it into a loaf shape
About 2 - 3 inches wide
Bake at 350 degrees for 15 - 20 minutes
Remove from oven, let cool on cooking racks
Slice loaf into ½ - ¾ inch pieces.
They may look slightly raw inside and that's ok
Lay slices on cookie sheet
Bake at 350 degrees for an additional 15 minutes.
Remove from oven and cool on cooling rack
Store in food-safe container
Enjoy with coffee or dessert wine like the Italians