Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
Anise toast
Anise Toast (Twice-baked anise biscotti)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

Printer Friendly Version


2 1/2 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/4 cup butter, melted than cooled
1 cup sugar
3 extra large eggs
1 egg yolk
1 tablespoon anise extract
1/2 teaspoon ground anise seeds

Equipment needed
8 1/2 x 4 1/2 x 2 1/2 in loaf pan, greased


Preheat oven to 350 degrees F.

Mix flour, salt, baking powder and ground anise seeds together.

In a separate bowl, using an electric beater, cream sugar and eggs.

Add butter and continue creaming the mixture.

Add anise extract.

Add flour mixture. Blend well.

Pour batter in well-greased pan.

Let stand for 4 minutes before baking.

Bake at 350 F degrees until done -- about 20 minutes.

Cut in 3/4 inch slices.

Replace the slices in the oven and toast in 425 degree F oven until golden brown on both sides -- about 3 minutes (The sliced cookies burn easily, so they have to be watched carefully.).


Photo: Mary Melfi.

Back to main list