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 #ad #biscotti #cookies #anise #Christmas #sprinkles
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Italian Anise Biscotti #ChristmasSweetsWeek

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.
Author: Lisa Kerhin

Ingredients

Instructions

  • 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 1/2” to 3/4” 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.