
Anise and Eggs/ Biscotti
♥Biscotti cookies are also known as “twice baked cookies” or ‘Italian Fruit Cookies‘ in Italian cook books. This is the perfect not so sweet cookie to eat with coffee or tea. Each year I try new recipes by adding different nuts, dried fruits and flavoring to the batter. Printed below is a biscotti recipe I have used for years that I found in a 1972 Sunset Italian Cookbook purchased at a used bookstore. My favorite part about this specific recipe is that is contains the sweet and aromatic flavor of Anise. Anise, Pimpinella anisum from the Apiaceae family is a flowering annual herbaceous plant native to Eastern Mediterranean region with the flavor of liquorice or fennel.

Recipe: "Sunset Italian Cook Book 1972" Biscotti, Twice Baked, or Italian Fruit Cookies. Different names same cookie.

Biscotti Dough is thick and heavy which makes it easy to shape into logs for cooking.

Forming Biscotti into logs before baking

Remove Biscotti from oven after 30 minutes and cut diagonal slices about 1/2" thick. Re-Bake for 16-18 minutes.

Dip or spread melted chocolate on biscotti and allow to cool. Bag these up for a great holiday gift!
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♥ Merry Christmas ♥