A&M's Testing Notes:
Expand Collapsebreadandbeta's Notes:
Expand
4
eggs
Ask the
hotline about
this ingredient!
1 cup
sugar
Ask the
hotline about
this ingredient!
2 cups
all-purpose flour
Ask the
hotline about
this ingredient!
1/4 cup
vegetable oil
Ask the
hotline about
this ingredient!
4 tablespoons
unsalted butter
Ask the
hotline about
this ingredient!
2 teaspoons
baking powder
Ask the
hotline about
this ingredient!
1 1/2 teaspoon
anise extract
Ask the
hotline about
this ingredient!
1 1/2 ounce
brandy
Ask the
hotline about
this ingredient!
1/2 teaspoon
vanilla extract
Ask the
hotline about
this ingredient!
1/4 teaspoon
salt
Ask the
hotline about
this ingredient!
1 tablespoon
anise seed
Ask the
hotline about
this ingredient!
Line 13x9x2 baking pan with foil. Grease foil.
Ask the hotline about this step!Preheat oven to 350 F.
Ask the hotline about this step!With electric mixer, cream butter.
Ask the hotline about this step!Add sugar and mix until incorporated.
Ask the hotline about this step!Add eggs, mixing well after each addition.
Ask the hotline about this step!Add oil. Mix well.
Ask the hotline about this step!Combine brandy, vanilla, and anise extract. Add to batter.
Ask the hotline about this step!Add flour, baking powder, and salt. Mix well.
Ask the hotline about this step!Grind anise seed in mortar and pestle. Add and mix to combine.
Ask the hotline about this step!Pour batter into prepared pan.
Ask the hotline about this step!Bake for 30 minutes, or until golden.
Ask the hotline about this step!Remove from oven and let cool for a minute.
Ask the hotline about this step!Remove from pan and peel off foil. Let cool on rack.
Ask the hotline about this step!Slice in half lengthwise. Slice each part into cookies, approx. 1 inch thick.
Ask the hotline about this step!Arrange cookies onto baking sheet.
Ask the hotline about this step!Cook an additional 10-15 minutes, to brown on each side.
Ask the hotline about this step!Hi bottomupfood, glad you asked (mostly because it reminded me that I should make these again)!
I was skeptical for two reasons, neither of which had to do with the writing style (and, neither of which ended up being warranted, since I loved the way this recipe turned out):
1. All of the biscotti recipes I've made in the past had a firm dough that was formed into shape by hand, rather than a loose batter that was poured into a cake pan. I was unaware that this would produce biscotti with similar texture to my method, but was proven wrong, and was very happy with the results.
2. I was a little nervous that there was too much anise, and that it would be overwhelming (I almost even used less than called for--hence my comment above, about sticking to the recipe), but it ended up cooking out a bit, to where it was just the right amount--or, as you mentioned, could maybe even use more!
I go into a bit more detail in my blog post about Bread and Beta's awesome recipe: http://lovesfoodlovestoeat.blogspot.com/2010/03/totally-baked.html
This looks quite lovely. I am looking forward to trying them. Thank you.
Testing this tomorrw, can't wait! Planning on sending a batch to my parents for Easter!
I made these and they turned out beautifully. I might increase the anise extract and/or anise seeds next time, but that might be because I love anise more than the average bear. I really liked how the recipe was written up. Curious to know why Loves Food Loves To Eat was skeptical of this recipe. Perhaps because it is so written in such simple, straightforward language? The lack of poetry didn't make the biscotti any worse.