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Cookies without Nuts
Anise Toast
Anise Toast/ Biscotti all'Anaci (Sicilian anise biscotti, using no fat, with flour, eggs, sugar and anise extract)
Originated from: Sicily, Italy
Occasion: Any time & special times
Contributed by: Adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (1971)

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For batter*
3 cups flour
1 tablespoon baking powder
5 extra large eggs, separated
1 cup sugar
1 tablespoon anise extract

Equipment needed
Rectangular pan 3 inches wide, about 14 inches long and 1 inch deep, greased
Cookie sheets lined with parchment paper

*Yields about 2 1/2 dozen biscotti


Preheat oven to 375 degrees F.

Grease two baking sheets.

Mix flour and baking powder together. Set aside.

Beat egg yolks and add anise extract. Set aside.

Using an electric beater, beat egg whites until soft peaks form.

Sprinkle sugar gradually over beaten egg whites; continue beating until mixture is stiff.

Fold in beaten egg yolks and anise extract, blending well.

Slowly add the flour mixture; mix together well.

Pour the batter in a rectangular baking pan that is 3 inches wide and about 14 inches long and 1 inch deep (The batter should be about 3/4 inch high in the pan). If the batter reaches too high to the top, use a second pan which is the appropriate size.

Bake at 375 degrees F. until done -- about 25 to 35 minutes.

Remove from oven and cool for about 10 minutes.

Cut slices about 1 inch thick.

Places slices on their sides, on baking sheets that have been lined with parchment paper (but Not greased).

Toast at 400 degrees F. until lightly browned on both sides -- 8 to 10 minutes.


Keep in appropriate container.


The recipe in this entry was adapted from "The Art of Sicilian Cooking" by Anna Muffoletto (New York: Doubleday, 1971). The cookbook can be borrowed for free at the on-line library, www.openlibrary.org.... Photo: Mary Melfi.

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