Cookies Unlimited
Buttery Anisette Biscotti
Page 234
Cuisine: Italian | Course Type: Cookies/Bars
View photos (1)Tags: almonds anise biscotti nick malgieri anisette
Recipe Reviews
lovesgenoise from , MA
I chose this recipe because the author cited them as "the ideal biscotti." They are crispy and dry, as expected, and also somewhat tender from the butter- they don't have to be dunked if you don't want to.
The flavor of these is ethereal- almonds, vanilla, butter and anisette all blend together into a sweet, floral flavor that is delicate and unusual. The anisette (I used Sambuca) stays in the background- if you didn't know it was there, you might not be able to guess. When I first tasted these, I wondered if they would be too delicate to stand up to a robust cup of coffee, but they did- a lovely combo.
This recipe doesn't have any salt, and I think salt may detract from the flavor- I tasted the finished biscotti with a small sprinkle of salt, and it totally changed the character of the cookies- suddenly, they were no longer sweet and floral, just buttery and salty.
During the second baking of these, I baked for 8 minutes and then flipped the cookies over to crisp the underside for another 8 minutes (instead of baking 20 minutes on one side). I've also seen some bakers who stand their sliced biscotti up on the flat side to crisp both sides at once.
(edited 17th November 2011) (0) comment (4) useful
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