Disclaimer: This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Italian Anise Biscotti gets a festive holiday makeover with colorful sprinkles. Whether you dunk this twice-baked cookies into your coffee or tea, or simply enjoy them as a treat, you’ll get that classic anise flavor in each bite with bonus white chocolate drizzle.
#ChristmasSweetsWeek is blowing up social media and today is the last day! I can’t believe how many delicious and wonderful recipes have been shared over the week. I have been pinning like crazy while wiping the drool off the keyboard. I’m ending the week with a biscotti recipe. Biscotti is one of my favorite cookies for two very important reasons. One, it’s very dunkable in your coffee or tea because it doesn’t beak off and sink to the bottom of your cup like a regular cookie can do. Secondly, no one else in my house likes the twice-baked cookies! WIN!
Let me tell you about this Italian Anise Biscotti. It’s so good. I love making it and not adding the sprinkles or white chocolate drizzle, it’s definitely amazing with the anise flavor. If you’ve never had anise before, think black licorice flavor. I really wanted to give the biscotti a holiday flair, so I drizzled white chocolate over the cookies and then added the colorful sprinkles from Sweets and Treats Boutique (one of the event’s awesome sponsors). The sprinkles are so fun, they’re called Merry and Bright. I’ve been using them on anything I can “sprinkle” like other cookies, and added them to pancake batter too.
I mentioned that Biscotti is a “twice-baked” cookie. You bake the cookie twice so that it gets it crisp texture and in my opinion, that’s what makes it a great dunkable cookie. It’s easy to make biscotti! I use Cabot butter in this recipe because it’s creamy and rich. Makes the cookies even more delicious. Cabot Creamery Co-operative is another of our dynamite sponsors this year, and I was thrilled to use their products in this recipe. I’m not gonna lie, their butter AND cheeses are tops in my book. Hands down.
After mixing up the batter, you divide the dough in half and shape each portion into a 9-inch-long roll. Then into the oven for the first bake.
Between bakes, let the logs cool for about 30 minutes. This makes it much easier to slice into cookies without it crumbling.
Once you’ve sliced the logs into individual cookies, bake again, then let cool and enjoy as is or deck them out as I did.
Don’t forget to enter the awesome #ChristmasSweetsWeek Giveaway below! Great prizes to be won! You can read all about the prizes on the Eggnog Blossom Cookies post – remember there will be 6 winners!
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a stand mixer or a hand held electric mixer, beat together the butter and sugar until creamy.
- Add the two eggs, one at a time and blend well.
- Add the salt, baking powder, and anise extract, beat well.
- Then, slowly add the flour. Mix at low speed, scraping the sides of the bowl a needed. The dough will be sticky, this is normal.
- Using floured hands, divide the dough in half and shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; slightly flatten each roll to 2½ inches wide.
- Bake for 20 to 30 minutes, until golden brown. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325 degrees.
- Carefully transfer the logs to a cutting board and use a serrated knife to slice biscotti ½” to ¾” wide.
- Return the slices to the baking sheet, about an inch apart. Bake for 25 to 30 minutes, until dry and golden. Remove from the oven and transfer to a rack to cool.
- Once the biscotti is cool, melt the white chocolate, and drizzle over cookies. Then tip with the sprinkles.
- Store in an airtight container.
Be sure to check out all of the recipes linked up this first day of #ChristmasSweetsWeek from these amazing fellow bloggers!
So much goodness!
Eggnog Martini from Everyday Eileen
Frozen White Hot Chocolate from Jonesin’ For Taste
Salted Caramel Hot Chocolate from Rants From My Crazy Kitchen
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Salted Caramel Mocha Latte from Hezzi-D’s Books and Cooks
Christmas Chocolate Coffee Fudge from For the Love of Food
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
Grinch Rice Krispie Treats from Cheese Curd in Paradise
Homemade Fudge from Juggling Act Mama
Pecan Rum Balls from Take Two Tapas
Eggnog Gingerbread Layer Cake from Culinary Adventures with Camilla
Gingerbread Bundt Cake with Butter Rum Glaze from Daily Dish Recipes
Italian Anise Biscotti from Blogghetti
Orange Meltaways from An Affair from the Heart
Don’t forget to enter the amazing giveaway!
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.