Easy Anise Biscotti Recipe - Mangia Bedda (2024)

FAQs

What is a substitute for anise seed in biscotti? ›

Use a tiny drop of anise oil instead. The flavor is stronger but it will get the job done.

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: The dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word "biscotti" to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.

Star anise is stronger than anise seed, so if using anise seed as a substitute for star anise you'll want to use ½ teaspoon of anise seeds in replacement for one whole star anise.

Their similar licorice-like flavor makes these two natural substitutes for each other. However, because star anise has a much stronger flavor, you'll need to halve the amount when substituting it for anise seed. Likewise, use twice as much anise seed when substituting for star anise.

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy they are also known widely by the name cantuccini. These names actually suggest other similar regional products of Italy.

Italians use the word biscotti when referring to products that Americans call cookies. The word cantucci is used by Italians when referring to the product Americans call biscotti.

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

What happens if you forget baking powder in biscotti? ›

No lift-off: Baking powder releases gas, making the batter rise. Without it, the batter stays dense, like a pancake in disguise. Dense & doughy: The cake might cook, but it'll be more like a heavy brick than a light and airy delight.

The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.

If you don't think you or your family or friends would like anise flavored cookies, feel free to substitute the anise extract with almond extract or vanilla extract. Any of these choices will make for a delicious holiday cookie that is sure to please!

Substitutions for Anise

Fennel seeds and star anise are both great substitutes for anise seed. Fresh fennel bulbs and fronds also offer a similar flavor profile, but are milder tasting and not as conveniently substituted in various dishes.

They are absolutely perfect with a bowl of ice cream (or gelato), topping a mug of cocoa or coffee, or all on their own with a dusting of powdered sugar. The traditional Italian recipe calls for anise extract, which is a black licorice flavor, but you can substitute vanilla or (our favorite) almond extract.

Fennel seed alternatives range from Anise to celery and parsley. Onion artichoke and bok choy are also suitable substitutes in a pinch. Want to have fresh, small batch Fennel on hand for next time? Order Fennel today and have it delivered directly to your door.