Friday, December 30, 2011

Anna Sultana's Anise Biscotti, Maltese Style

Happy New Year!!
Time to have a Biscotti.

Yes, if you're a faithful reader, I've posted Ma's Biscotti recipe already.

But, there are Biscotti and there are Biscotti.

This is a different Biscotti.
Yes it is.
This recipe used anise.

                        Anise Biscotti

Grease a large cookie sheet
Preheat oven to 400º 

Sift together
3 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon anise seed, crushed
2 Tablespoons grated lemon rind
2 Tablespoons grated orange rind

In a large mixing bowl, beat until well blended
1/2 Cup butter
3/4 Cup sugar

Beat in, one at a time, until fluffy
3 large eggs

1/2 teaspoon vanilla
Stir in sifted ingredients until thoroughly mixed.

1 Cup chopped blanched almonds

Preheat oven to 350º
Divide the dough into three even pieces.
Shape each piece into a roll, 1 1/2 inches in diameter.
Place the rolls on the cookie sheet.
Repeat with the remaining dough.

Bake 20 minutes until lightly golden.
Remove pans from the oven, but don't turn off the oven.
With a serrated knife cut each roll into 3/4 inch thick slices.

Place the slices, cut side down, on ungreased cookie sheet. 
Bake 15 minutes.
Cool on wire racks. 

See, it is different.


  1. Came across this recipe after (futilely) searching the net for a recipe for "anacini" - bought some from Corsini during a recent trip to Rome & loved these large, round, doughnut-shaped, anise-flavoured cookies.
    This is the only recipe that came even close to the cookies in terms of flavour & texture, though the shape was obviously very different.
    These biscotti are DEEELISH!
    Took a great effort to not eat everything myself! :)

  2. Hi, Sascha,
    Happy you found this recipe and that you liked it.
    Hope you find more recipes in my blog that will remind you of your trip to Rome!


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