Anise Biscotti

Anise flavoured biscuits are popular throughout the Mediterranean. Lebanon has an anise flavoured cookie that are enjoyed during holidays which are known as Ka'ak el Eid or Ka'ak el Abbas. Also anise flavoured biscotti are a traditional Italian biscotti known as Italian Toast. I usually make biscotti around this time of year and the anise flavour is not only sweet and aromatic but a delightful warm welcoming change.  

Anise Biscotti

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3 eggs

1/2 cup (125ml) olive oil

1 cup (250ml) granulated sugar

1 teaspoon vanilla extract

2 1/4 cups (550ml) unbleached all purpose flour

2 teaspoons (10ml) baking powder

1 teaspoon ground anise

2 teaspoons whole anise seeds

1/2 cup (125ml) chopped almonds

grated zest of 1 orange 

Preheat the oven to 350ºF (180ºC). Line a cookie sheet with baking parchment paper.

In a large bowl beat the eggs with the oil; add the vanilla and sugar and continue beating for about 5 minutes, until the mixture is thick and pale. 

Sift the flour with the baking powder in a bowl then add the ground anise, anise seeds chopped almonds and grated orange zest and whisk to combine. Add the flour mixture to the egg mixture and using a wooden spoon or use clean hands mix together to form a dough.

Shape the dough into 2 logs about 3 x 10 inches (7.5 x 25cm). Arrange both onto the prepared cookie sheet. Using a wet spatula to flatten the top and smooth the sides of the logs.

Bake 25 to 30 minutes until golden. Remove from the oven and lower the oven temperature to 300ºF (150ºC). Let logs cool on the cookie sheet for about 10 minutes. Using a serrated knife cut into 1/2 inch (1cm) slices.

Arrange the slices flat on the cookie sheet and bake 15 minutes longer, until the surface is dry and crisp. Transfer the biscotti to wire racks and allow to cool. Store in an air tight container.