Ground Anise with its licorice-like flavor profile is often confused with Star Anise or Fennel, but make no mistake it is definitely its own wonderful stand alone spice.
Also known as ‘aniseed’ or ‘sweet cumin’, ground anise is grown from a plant in the same family as carrots, celery, and parsley plants.
(fyi.. Star Anise is actually a completely different spice being the seed of the fruit of a small evergreen tree in the magnolia family)
Anise Biscotti is one of the most delicious ways to feature this strong delicious spice in, and a perfect treat to enjoy on these cold winter mornings with your cup of tea!
Anise Biscotti
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1-1/2 teaspoons ground anise
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, softened
- 1 cup sugar, divided
- 1-1/4 teaspoons vanilla extract
- 2 large eggs
- 1 cup blanched almonds, toasted and finely chopped
- 2 teaspoons milk
Directions:
Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon, and nutmeg; set aside.
In a large bowl, cream butter, and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture.
Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar.
Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.
Transfer rectangles with foil to a wire rack; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices cut side down, on baking pans.
Bake 10-12 minutes longer. Turn oven off, leaving cookies in the oven to cool with the door ajar. Store cookies in airtight containers.
Picture and recipe inspiration from one of our favorite home magazines, Taste of Home.