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Cookies without Nuts
Biscotti all' Anaci
Biscotti all' Anaci (Italian twice-baked anise biscotti, using no fat, with eggs, sugar, pastry flour and anise seeds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "The Talisman Italian Cook Book" by Ada Boni (1958)

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Biscotti all'Anaci*
2 eggs
1/2 cup sugar
1 1/4 cups pastry flour
1 1/4 teaspoons anise seeds

*Yields about 20 biscotti

Equipment needed
A rectangular loaf pan, 4 inches wide and about 12 inches long, buttered
Cookie sheet


Preheat oven to 375 degrees F.

Using electric beater, cream eggs and sugar.

Slowly add flour, and blend thoroughly.

Add anise seeds and using a wooden spoon mix well.

Grease a rectangular loaf pan that is 4 inches wide and about 12 inches long.

Pour the cookie batter in the pan (The batter should be about 3/4 inch high in the pan; also, as the batter will rise while baking, there should be ample space at the top of the pan for the increase in volume. If the batter reaches too high to the top, use a second pan which is the appropriate size.)

Bake in moderate oven (375 degrees F.) until ready -- about 15 to 20 minutes.

Remove from oven and cool for about 10 minutes.

Remove the loaf from the pan and cut into 1-inch slices.

Place the slices on a buttered baking sheet.

Place in the oven and toast slices first on one side and then on the other until a golden color -- about 3 to 4 minutes for each side.

Cool and store in an appropriate container.


The recipe in this entry was adapted from "The Talisman Italian Cook Book" by Ada Boni, translated and augmented by Matilde Pei (New York: Crown Publishers, 1950). The cookbook can be borrowed for free from the on-line library, www.openlibrary.org.... Photo: Mary Melfi.

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