Anise Biscotti
The flavor of the old Italian-American bakeries — 44 of the 120 bakeries in our Register still list it. Licorice-sweet, coffee-ready, and older on American counters than chocolate chips.
Anise was the default flavor of the Italian-American biscotto for a century — it rides the immigrant line from Liguria’s anicini and the anise biscuits of the south. In our Register it still outnumbers cranberry, pistachio and vanilla. Crushing the seed matters more than adding more of it.
This style has a home and a history — see The Italian-American canon in the Atlas for its class, its dunking wine, and its papers.
Documented, not yet sealed. The Tested 3× mark arrives with our own three bakes and their published notes.
Fonti
Ingredienti
Il metodo
Cream butter and sugar; beat in eggs, anise extract and the crushed seed. Fold in flour, baking powder and salt.
Shape two logs, 26 × 6 cm. Bake at 175°C / 350°F for 26 minutes.
Rest 20 minutes. Slice on the bias at 15 mm with a serrated knife.
Stand the slices and bake at 150°C / 300°F for about 15 minutes. The anise blooms as they cool.