The thin glaze on these tasty biscotti pushes them way over the top into extreme deliciousness. Light toasting keeps them firm, but the crumb remains soft and tender. I am not a huge fan of the super-crunchy-break-your-teeth versions of biscotti, which are great for dunking if you’re the type who likes to drench your cookies in hot coffee. Not me.
It’s an easy to bake recipe, with great results:
GLAZED ANISETTE BISCOTTI
1 stick butter
1 tablespoon Anisette liquor or Sambuca
1/2 cup sugar
1 teaspoon anisette extract
2 1/4 (+/-) cups flour
2 teaspoons baking powder
1 cup confectioner’s sugar
2 tbsp. milk
1/4 tsp. anisette extract (or more, to taste)
In a medium sized bowl, mix together flour and baking powder. Set aside. Mix butter and sugar until softened. Add eggs and continue mixing until blended; mix in liquor and extract. Add flour and mix until well blended. If the dough is too sticky, add additional flour as necessary.
Form dough into 3 loaves (Note: it may be necessary to wet hands while forming loaves,as dough is a bit sticky), approximately 9″ long x 1 1/2″ wide. Bake on a parchment-lined cookie sheet at 350 degrees for 1/2 hour, or until loaves are lightly golden. Remove from oven and place on cooling rack until warm and easy to handle. Slice each loaf diagonally into 3/4″ slices. Place sliced cookies onto cookie sheet and return to oven for 5 – 8 minutes, or until lightly toasted.
While cookies are cooling, prepare glaze by stirring together confectioner’s sugar, milk and extract. Add additional milk, a few drops at a time, if necessary.
Dip tops of cookies into glaze and stand upright on cooling rack. Sprinkle with non-pareils.
Pour your coffee, head to the lounge chair outside, and bring a couple of these cookies along. You’re in for a real treat ;-)