Anise Vanilla Biscotti

Here's a biscotti recipe one of my readers sent me. (Or well, I've changed the amounts just a little bit.) Her mom used to make these yummy cookies - the combination of vanilla and anise seems quite unique! They're also rather different from other biscotti I've made - they contain more fat, and have a smaller crumb. They're a bit less crunchy, too - sometimes biscotti can be almost tooth-shattering, but these are somewhat lighter.

This recipes makes a *lot*, but they freeze very well. I bet it'd be nice to dip half of them in dark chocolate...

Anise Vanilla Biscotti
(Printable recipe)

110 g melted margarine
350 ml sugar
3 eggs
250 ml milk
1 litre flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1-2 tsp anise seed, ground

Mix margarine, sugar and eggs. Mix the flour, baking powder and salt in a separate bowl. Add half to the egg mixture, then half the milk. Follow with the rest of the dry ingredients, and then the rest of the milk as well as anise and vanilla.

Add more flour if the dough seems too sticky. Shape two or three long longs, flatten slightly and place on baking sheets. Bake at 175°C for about 25 minutes. Let cool a little bit, cut into diagonal slices and place back in the oven for about 20 minutes. They should be a bit dried out and crunchy - they will get crisper as they cool.

Recipe in Swedish:
Anis- och vaniljbiscotti