| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 3 to 4 dozen |
Ingredients
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup sugar
- 1 tablespoon anise extract, or 3 drops anise oil
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.
- Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.
Nutrition Facts
| Serving Size | 1 of 42 servings |
| Calories | 85 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 31 mg |
Reviews
These are quite basic–not very sweet and not much anise flavor. Definitely add more of the extract if you want to taste the extract. I used walnut oil and added some grated orange. I did the chilling of the dough before forming the logs and it worked out great.
Just trying this recipe with the addition of chopped almonds. Also substituted 1 tps almond and 1 tsp vanilla extract for anise. In the oven at 375. Halfway thru now and I see cracks forming with just a little rise. Is that normal? Should I have chilled dough before baking as some people have suggested?
I’ve made a lot of biscotti over the years. This is the best recipe I’ve come across. The texture is perfect. I use it as a base and add other ingredients such as almond oil, almonds and chopped chocolate.
These tasted great, had a perfect texture and handled dunking in cappuccino with aplomb. I cut while still hot using a serrated knife w/o a problem. Will make again soon adding almonds and dried cherries.
I followed the directions but mine didn’t rise. I’m use to letting dough rest for an hour, then it rised. Didnt happen. But I won’t let failure stop me from eating them.lol I’ll try again
These biscotti were a big hit. My husband loved them. I added some mini chocolate chips to several batches and then changed them up with almond extract and dipped them in chocolate. The ends did crumble a bit but all and all they were loved by all. I do prefer a softer biscotti but these are great for dunking.
hi, how much aniseed would you add and do you still include the 1 tablespoon of anise oil or substitute with aniseed?
This has become our house biscotti and is a hit with friends and family. I usually add 1 cup raw almonds, 1/2 c mini chocolate chips, and 1/2 c raisins and sub almond extract for anise extract. Agree with advice to chill before forming log — makes a big difference!
Best biscotti recipe I’ve tried. Dough handles well and end result is very tasty. I was afraid to add a full tablespoon of anise extract, but it wasn’t too much. I also added about 3/4 cup toasted almonds, chopped. I like that others have had success with other added ingredients and look forward to try some of their variations.
Excellent! Change it up with almond and vanilla flavoring, orange zest and some toasted almonds. I always brush the tops with egg whites before baking just like mom. Nice touch!