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.
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.