Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Cookies without Nuts
biscotti al anici
Biscotti al' Anici (Sliced Anise-Flavored Italian cookies using butter and icing sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

Printer Friendly Version

Ingredients

2 1/3 cups flour
1/2 cup icing sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup butter, room temperature
1 egg
1 tablespoon anise extract
1/4 cup milk

For sprinkling
about 1/8 cup icing sugar



Directions

Preheat oven to 375 degrees F.

Combine flour, sugar, baking powder and salt.

Cut in butter until mixture resembles coarse crumbs.

In a separate bowl beat eggs.

Add 1 tablespoon milk to the beaten eggs and then add anise extract.

Blend egg mixture with flour mixture and knead for about 1 minute.

Add remaining milk, about 1 tablespoon at a time, and work into a malleable dough.

Divide dough into 2 parts.

Shape each part into a 12 inch log about 1 1/2 inch thick.

Place logs 4 inches apart on a well-greased cookie sheet or one lined with parchment paper.

Bake at 375 F degrees until done -- about 10 to 15 minutes.

Remove from oven.

While the logs are still warm dust with icing sugar.

Slice at a slanted angle about 3/4 inch thick.




Notes

Photo: Mary Melfi.

Back to main list