Nick Malgieri

Biscotti all’Anice

Anise-Flavored Biscuits

Preparation info
  • Makes

    4 to 5 dozen

    • Difficulty

      Easy

Appears in
top 1000Great Italian Desserts
Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

These are the classic crisp, anise-flavored biscuits so good with a cup of caffè latte (coffee with hot milk) or tea. They keep well stored in a tin.

I am indebted to Salvatore Maggio of the Pasticceria Maggio, in Trapani, for sharing the recipe from which this one is adapted.

Ingredients

  • 3 large eggs
  • 2 teaspoons anise extract
  • ¾ cup sugar

Method

Combine the eggs, anise extract, sugar, and salt in a mixing bowl and whip with a hand mixer set at high speed or in a heavy-duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6 or 7 minutes.

While the egg mixture is whipping, combine the flour, cornstarch, and baking powder and stir to mix.

Remove the whipped eggs from th