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Cookies without Nuts
aniseed cookies
Aniseed Biscotti (with sugar, eggs and anise seeds, without shortening)
Originated from: Sardinia
Occasion: Special times
Contributed by: Rita Ferrara

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For dough*
1 cup flour
6 large eggs, separated
1 cup Castor sugar
1/2 teaspoon baking powder
1 tablespoon anise seeds

For decoration
2 tablespoons Castor sugar

Equipment needed
2 or more rectangular pans, 4 inches wide (length can vary), greased
Cookie sheets lined with parchment paper

*About 2 dozen cookies, depending on size


o Preheat oven to 375 F degrees.

o Separate egg yolks and egg whites.

o Beat egg whites till stiff.

o Beat egg yolks and sugar until creamy.

o Meanwhile, mix the flour, the baking powder and 1 tablespoon anise seeds together.

o Slowly add the flour, baking powder and aniseed mixture to the creamed egg yolk and sugar mixture. Beat well.

o Fold in the beaten egg whites.

o Pour the batter into the greased pans (the number of pans needed will depend on the length of the pans).

o Sprinkle the batter with sugar.

o Bake until golden -- between 15 and 20 minutes.

o Cool for about 10 minutes.

o Remove the cooked batter from the pan, and cut into slices -- 4 inches wide, and 3/4 inch thick.

o Line a cookie sheet with parchment paper, and place the biscotti slices, side by side providing ample space between the slices.

o Bake for about 5 to 8 minutes.

o Cool.

o Serve at room temperature.


Photo: Mary Melfi.

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