If you're a fan of classic Italian treats, these crunchy, aromatic biscotti will surely capture your heart. Though modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). Twice cooked. The Roman biscotti were more about convenience food for travelers and the unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out which made them durable for the long journeys of the Roman Legion.
With their distinct anise flavor and satisfying texture, they make the perfect accompaniment to a cup of coffee or tea, or simply enjoyed on their own. Baking a batch of Anise Biscotti is not only a delicious endeavor but also a wonderful opportunity to embrace the joys of homemade treats.
2 cups all-purpose flour
1 cup sugar
1 teaspoon Ground Star Anise
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher Flake Sea Salt
3 eggs, room temperature
2 tablespoons grated fresh lemon zest
1 tablespoon fresh lemon juice
Preheat the oven to 325°F
Coat a baking sheet with nonstick spray or line it with parchment paper.
In a medium bowl, combine the flour, sugar, ground star anise, baking powder, baking soda, and salt. Mix well.
In another bowl, whisk together the eggs, lemon zest, and lemon juice.
Add the egg mixture to the dry ingredients and mix well until all the ingredients are fully incorporated.
On a floured surface, shape the dough into 2 logs, each about 14 inches long and 1-1/2 inches thick.
Place the logs on the prepared baking sheet, making sure they are at least 4 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch.
Transfer the logs to a cooling rack and let them cool for a few minutes.
Reduce the oven temperature to 300°F
Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Stand the slices on their sides on the baking sheet and return them to the oven.
Bake for an additional 40 minutes, or until the biscotti are golden and crisp.
Remove from the oven and allow the biscotti to cool completely before storing.
The biscotti will continue to crisp as they cool.
Store the biscotti in an airtight container for up to one month.