Star Anise Biscotti
Christmas, Italian, North American
Lord Byron's Kitchen
If you love the taste of licorice, you'll love Star Anise Biscotti! Light and crispy, and beautifully glazed with simple icing; these pair so well with a latte and make a perfect afternoon treat!
For the Biscotti:
all purpose flour
plus more for garnish
For the Glaze:
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat together the butter, sugar, salt, 2 teaspoons of the anise extract, and baking powder until well combined and creamy.
Next, add the eggs and beat them into the batter until well mixed.
Now, add the flour and the anise seeds. Beat in until just combined. The dough will be sticky.
Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
Form log into a rectangle shape that is roughly 5" wide and 12" long.
Bake for 25 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
In the meantime, reduce the heat to 325°F.
Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
Place slices back onto baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes.
Remove from oven. Carefully turn the cookies over and bake for another 12 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
When completely cooled, whisk together the confectioner's sugar, anise extract, and milk until smooth.
Drizzle over the tops of the biscotti. Sprinkle over more anise seeds for garnish. (Optional) Allow the glaze to set before storing.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.