Anise oil, sweet and aromatic, is a traditional Italian licorice-like flavoring for biscotti. Also believed to be medicinal, anise seed was used by the ancient Romans in spiced cakes served at the end of their feasts as a digestive.
Why buy biscotti when you can make anise biscotti, the most traditional Italian type, at home? Gloucester resident Rosanne LeBlanc offers this recipe and shows how easy it is in the video accompanying the online version of this story.
With some basic ingredients and 10 minutes of baking time, you can create the biscotti to use with many of Rosanne’s decorating recipes.
Simply mix sugar with melted shortening and eggs, then anise flavoring, before adding flour and baking powder to create the biscotti dough. Then shape dough into logs, place onto a cookie sheet and bake for 25 minutes or until firm to touch. Cut on the diagonal and bake for a second time for 10 to 15 minutes.
Enjoy a fantastic Italian treat!
1/2 cup melted shortening
11/4 cups sugar
Scant capful of anise oil or 2 Tablespoons anise extract
23/4 cups flour
21/2 teaspoons baking power
1. Melt shortening and cool slightly. Add to mixing bowl.
2. Add sugar and mix. It’s OK if it’s crumbly.
3. Add eggs and mix until smooth. Add anise and blend.
4. Sift together dry ingredients, add to wet ingredients and mix until the mixture is not sticky.
5. Form into logs and place on cookie sheet on middle rack of oven (to prevent burning or cracking).
6. Bake 365 degrees F. for about 25 minutes, or until firm to touch.
7. Slice diagonally. Bake a second time, for about 10 to 15 minutes.
8. Enjoy (you can add topping of your choice).
Recipe courtesy of Rosanne LeBlanc, rosannesbiscotti.com, 2013.