The biscotti-like cookie known as anisette toast has a lighter and softer texture than the original Italian form. Delicious whenever, with coffee!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 cookies |
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup softened butter
- 1 cup white sugar
- 3 eggs
- 4 teaspoons anise extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Mix flour, baking powder, baking soda, and salt together in a bowl; set aside. Grease 2 baking sheets.
- Beat butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in last egg along with the anise extract. Mix in flour until just incorporated. Divide dough into two 12-inch long logs, 1/2-inch thick; place on prepared baking sheets.
- Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool, 5 minutes.
- Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets.
- Bake 5 to 10 minutes until the bottoms turn golden brown. Turn cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 201 mg |
| Sugars | 17 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
easy and delicious. Just the right amount of anisette. I would only suggest sticking the dough in fridge for 10-15 minutes before rolling into logs…easier to work with.
Make a yummy treat!!! My wife is not a fan of anise but she loved these. Not an overpowering flavor. Just perfect!!
When I was little, one of my mom’s best friends used to make these. For almost 20 minutes (that’s how long it took me to stop stuffing them in my face), I was transported back to that kitchen-Thank you to whoever perfected this recipe. They are marvelous – I followed the recipe exactly – I’m a tentative baker. I only just recently realized that baking is chemistry- “Close enough” doesn’t cut it. Since my husband thinks anise is Satan’s spice and won’t go near these (more for me) I look forward to experimenting with different flavors and maybe some chocolate dipping
I was craving this for about a month and based on local availability and online pricing I decided to make my own. This recipe is sooo good! Will be making this again soon!
Very Perfect recipes Thank you! I love Anise flavor so I added ground powder Anise as well as the extract. I rolled into a ball in my hand then rolled onto parchment paper lined pan. Made it easier to shape and spread.
Easy and quick! I did make one change, which I am sure is noted in comments someplace, I added two extra teaspoons of anise extract. Everyone loves them! 4 starts because of change I made, or else I would have given it 5 stars
Perfect! Didn’t change a thing. If you like anise you will love these. Enjoy
Delicious…. so glad I made this. Turned out perfect and was so easy to make.
I’ve made this Anise toast many times. A real family favorite. I’ve also used the main recipe and substituted the anise extract for: almond extract and toasted almonds to make almond toast, as well as hazelnut extract and chocolate chips to make hazelnut chocolate chip toast. Excellent recipe.
Ok guys, I need help. I read all the reviews before I made this…even the one that used gf flour. I have always used Bob’s 1 to 1 gf flour for everything without a problem…except with this. The batter was NOT soft and sticky; it was crumbly, sort of like making a pie crust dough, and wouldn’t stick together. I even tried to wrap it in plastic wrap in the fridge for a half hour, but it still reminded me of not having enough shortening to bind it together. So I added some oil and viola’ it sort of stuck together. I made round cookies instead of a log, and they were alright. I sure could use some help.
Made twice – first time with no changes, and it was spectacular. Second time at hubby’s request, subbed vanilla for anise extract and added two tsp. cinnamon. Also yummy, but nothing beats the original. I like this texture better than biscotti — it’s lighter, and not as crumbly. Thanks for a great recipe.
My grandmother used to make something similar. These are pretty close. The only thing I changed was to use anise OIL not extract. The oil gives much more flavor since there is no alcohol to cook off. I prefer a sponge-like texture so these are quite good.
My go-to recipe for this cookie. It gets rave reviews with my Italian family’s!
1st time making this recipe.Dough is kind of hard to work with but it is an easy recipe, & I also could let them bake longer for the second baking. Maybe 12 min. as they didn’t seem to get quite as brown as I thought that they would.
I signed up for this site just so I could comment on this recipe. I’ve made a lot of recipes that I find on the web and almost all are just so so or disasters. This recipe is the exception. It’s easy to make with items in your pantry (except for the anise extract). It is so good, I’ve made it 6 times in the last month! It only lasts for a few days in our house. My 92 year old mother whom I am visiting, loves it, too, so I am making her a batch right now. I may make another tomorrow for her freezer. She and I have one or 2 with our morning coffee. This will be a memory I will keep. Thanks for sharing.
It’s perfect just the way it is!!
I’ve made this recipe probably 15 times and my whole family just adores it! Thanks so much for creating this recipe for all of us
Amazing! Tastes like the kind my mom used to buy years ago in Central Pennsylvania, but is not available where I live in the Midwest. I’ve been wanting some for years, and was so glad to see this recipe!
I have made anisette biscotti for years and reading the reviews on how sticky The dough was is an easy fix. You should refrigerate the dough for 2-3 hours or freeze for 30 mins. I make the logs 2″wide n 1/2″ thick. Then cut on an angle a finger wide. I also TO vary n add slivered almonds n chopped whole almonds. I use half slivered so there are nuts evenly throughout n coasted chopped so when cutting into slices, you don’t break the cookie with a large nut. I also use anisette liquor as well as as anise extract. Judi Hill
Love how easy the recipe is. I just used a pot and a spoon as I am not done unpacking in my new kitchen. The second time I made the recipe, I cut them 1/2 inch thick, I also made a double recipe and I added a Tablespoon of Fennel seeds to boost the anise flavor. I did find the dough sticky but not as wet as others, maybe because I used large eggs, not extra large eggs. I can’t live without these in my house now. THANKS FOR THE EASY RECIPE! 3rd time, Double recipe increased extract to 1 Oz bottle and 2 Tablespoons Fennel seeds. Fourth time: ALL THE ADDITIONS AND A 1 TEASPOON VANILLA, made them even more buttery and delicious. Final recipe. So happy!
The recipe is perfect as is!! Do not make any adjustments. It’s a very sticky dough, that’s how it’s supposed to be. Perfect and delicious. It makes me laugh when someone takes the time to review a recipe, that they didn’t follow. They substituted this, didn’t use this because they didn’t have it, blah blah blah. Then you didn’t follow the recipe. Of course they’re gonna suck.