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Anisette Biscotti Recipe

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This recipe for Anisette Biscotti is from The McManus Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 1/4 c flour
2 tsp baking powder
1/4 tsp salt
1/2 c butter
1 c sugar
2 lg eggs
1 TBS anise seed
3/4 c coarsely chopped almonds
1/2 c finely chopped almonds
3 (Sherry-generous)TBS anisette liqueur
* Sherry adds TBS lemon juice & 1/2 tsp anise extract
2-11 oz bags of your favorite milk chocolate to melt

Heat oven to 350

Grease & flour large cookie sheet

Combine flour, salt & baking powder in a bowl
Beat butter & sugar in large bowl on medium speed of mixer until light & fluffy
Beat in eggs
Gradually add dry ingredients until blended
Add anise, almonds & liqueur
Divide dough in 1/2
Place prepared cookie sheet
Shape each 1/2 into a 14" strip & flatten slightly to 3/4 " thickness
Bake 25-30 min or until edges are golden
Carefully transfer strips to large cutting board & let cool a few minutes
Cut srips on the diagonal into 1/2 " wide slices-using a serrated knife
Place slices cut side down on a clean cookie sheet
Put cookies back in oven & bake until the side is brown & toasty (approx. 10 min)
Then turn cookies onto other side to get brown & toasty
Remove from oven & cool on rack

Melt Guittard (or your favorite milk chocolate)
Frost 3/4 of biscotti

Number Of Servings:
Number Of Servings:
approx 3 dozen
Preparation Time:
Preparation Time:
1 1/2+ hours
Personal Notes:
Personal Notes:
Make ahead tip-prepare biscotti & freeze in airtight container for up to 1 month.
Aunt Donnie made it for her sister Helen every time she came to visit & Helen was jealous when Sherry ate some. Now Sherry has picked up the gauntlet to make them for Helen and family.




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