Anisette Biscotti- Gluten Free & Semi-homemade!
If you’re a frequent follower of the blog, then you know that I believe in 2 things: always try to achieve maximum results with a “Semi-homemade” recipe and that I LOVE my Italian heritage and the foods I enjoy presenting to you. Maybe the order is reversed here, but …you get the point.
With that in mind, I am very happy to tell you that I’ve combined both of those statements here for a Semi-homemade Italian Cookie, the Anise flavored Biscotti!! (In my head I’m going “Yahoo” as I type! ) Biscotti are TWICE-BAKED cookies. They are cut and turned onto their sides for another baking.
So…how did we achieve this, you are asking with baited breath! Well, I took a Scone and Muffin mix (“Namaste” brand to be clear), cut back on the milk required by ½, added 1/4 teas Anise Extract and some diced walnuts (optional) and then baked the dough as always directed for Biscotti. OMG! A homerun!
1 box Gluten Free Scone & Muffin Mix. (Namaste makes the 1 I used. It’s available on-line if not in your area)
8 tbl Cold Butter or Margarine or your substitute for butter
¼ cup Milk or your dairy-free substitute. I used Coconut Milk.
1/4 teas. Pure Anise Extract
¼ cup chopped Walnuts (Optional)
Directions: Preheat oven to 400 degrees.
Cut the COLD butter into the dry flour mix with a pastry cutter or fork until crumbly. Add the beaten eggs and then the milk and extract.
Beat well until combined Stir in the nuts by hand to incorporate.
Line a cookie sheet with greased Parchment paper.
Take the dough & put onto a lightly floured surface. Make a ball and then roll with your hands into a log. Very lightly press on the top until the top surface is slightly flat. Not much. Just slightly flat.
Transfer the log onto the sheet. If it’s too long, cut in half and have 2 logs.
Bake at 400 until the log seems dry and slightly hard to the touch. Mine took about 15 minutes. Ovens vary, so watch it.
Remove from the oven and with a sharp knife, slice the log on the diagonal every inch or so. You can tell in the photo what they should look like!
Turn the pieces onto their sides and return the pan to the oven for the second baking in the process. This time it takes less time: maybe 6-7 minutes. Check to see if the edges are very lightly golden. Remove and touch. Cookies will be a little crisp on the edges and soft in the center.
Cool well before wrapping or placing in an air-tight container.