Anise Biscotti
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Yields:
-
3 dozen
ingredients
- 2 1⁄2 lbs all-purpose flour
- 2 1⁄2 tablespoons Crisco
- 1 ounce yeast (2 packages)
- 1 teaspoon sugar
- 2 tablespoons salt
- 2 tablespoons anise seed
- 2 eggs
- 1 cup water
- 1 tablespoon vegetable oil
directions
- Stir yeast into 1/2 cup warm water, allow to foam-up for 10 minutes.
- Pour yeast mixture to all remaining ingredients and add just enough water to mix dough, but not too sticky. Mix all ingredients together, knead thoroughly.
- Divide into four pieces and place in oiled bowl or pot, and cover with lid or towel. Allow dough to rise 30-mins.
- Knead each of the 4 dough balls again, and return them to the bowl/pot to rise another 30-mins.
- Using ¼ at a time, knead dough ball one last time, then cut dough into pieces that can be rolled into about a 5” rope. Make a circle of the rope and use your baby finger to make an indentation where the ends join.
- Set on a blanket covered table that has been covered with a clean white sheet. Gradually cover rows of doughnut shaped rounds with the sheet when all are arranged on table, cover also with the blanket. Let rise until doubled in size.
- Bake in a 350? oven for about 15 minutes, or until firm but not browning yet.
- Remove them from oven, split them in half (like a bagel) while still hot using a fork to pierce the doughnut shape all around the middle. Separate and return to oven at 375? or 400?. Toast until brown.
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RECIPE SUBMITTED BY
soveria
United States