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Biscotti All'anise Recipe



These are the crispy type of biscotti.
Combine the Large eggs, extract, sugar and salt in a mixing bowl or possibly the bowl of an electric mixer and whip with a hand mixer set at high speed or possibly in a heavy duty mixer fitted with the whip.
Continue whipping till the mix is very light and increased in volume, 6-7 min.
While the egg mix is whipping, combine the flour, cornstarch and baking pwdr and stir to mix.
Remove the whipped Large eggs from the mixer and sift over the flour mix in three additions, folding it in after each addition with a rubber spatula.
The batter will lose most of its air and become rather stiff.
Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or possibly buttered wax paper.
Pipe two logs about 1 1/2 inches wide and the length of the pan.
Bake the logs about 20 min, till they are well risen and golden brown.
Remove from oven and place logs on a cutting board to cold about 10 min.
Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
Place the biscotti cut side down on the pan and return them to the oven for about 10-15 min, till they color lightly on the cut surfaces.
Cold the biscotti on the pans and store them in a tin between layers of wax paper.