This is an easy recipe for delicate, aromatic biscotti. You can make it in an hour with just two bowls and a spoon. No beaters, no rolling in messy flour and no kneading like other biscotti recipes.
I got the recipe from one of the ladies at the St Mary’s Coptic Church in South Saint Paul, MN. This church holds an annual, two-day festival late each summer. They serve wonderful homemade Egyptian meals. The women also sell traditional desserts including these anise biscotti. I bought a bag and convinced them I could not wait another year for more, so they gave this recipe to me.
The flavor is also very familiar to delicate anisette cookies you would find in any good Italian bakery. My grandmother always had anisette toast (Stella D’Oro) in her pantry. I grew up on these desserts as a kid in New York. Thirty years later I found a way to make them myself in Minnesota!
- 4 eggs
- 3/4 cup of canola oil
- 1 tsp vanilla
- 1 cup sugar
- 2 1/2 cups flour
- 1/4 tsp salt
- 1 tsp baking powder
- 4 tsp anise seeds
- Pre-heat the oven to 375 F
- light grease one 10 X 8 inch baking pan
- In a medium bowl mix the vanilla, oil, sugar and eggs. Stir until all the oil and eggs have blended.
- In another, larger bowl mix the flour, baking soda, salt and anise
- Stir in the egg-oil mixture. Mix just enough so all the ingedients are blended. Don’t over-mix.
- Pour into the baking pan. Spread the dough evenly to the pan’s edges.
- Bake for 27-30 minutes or until golden-brown on color. Leave the oven on. You will have a thin-looking cake.
- Gently slide out the cake onto a large cutting board. Let cool for 10 minutes.
- Use a serrated bread knife, cut down the center, lengthwise. You will have two long, thinner cakes.
- Cut each of the halves into 3/4 X 4 inch pieces.
- Arrange the pieces, about 1/2 inch apart on a clean baking sheet.
- Toast the pieces for 7-10 minutes until they are golden. Watch to make sure they toast but do not burn
- Remove from the oven to cool.
- When the biscotti have completely cooled, store them in sealed container.
These cookies can last several weeks in a closed container. They also freeze very well.
They are delicious dunked in coffee, dipped in Nutella or just eaten plain.