easy-biscotti---anisette-toast

Easy Biscotti - Anisette Toast

11 Reviews Add a Pic
Nancy
Recipe by  Nancy

“This is the easiest and best tasting Biscotti recipe I have ever made! Received from a co-worker back in 1993, this will make your house smell WONDERFUL!”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. In a medium bowl, stir together the cake mix, oil, eggs, anise seeds, almonds, and anise extract. Mix well after each addition. Pour into the prepared pan.
  3. Bake for 20 to 30 minutes in the preheated oven, until a toothpick comes out clean.
  4. Cut down the middle of the pan, then cut each half into 1/2 inch slices. Place slices on their side onto the jellyroll pan and return to the oven for 8 to 10 minutes, until toasted. Cool and dust with confectioners' sugar.

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Reviews (11)

Rate This Recipe
VEDJ4
22

VEDJ4

My Italian relatives didn't realize I'd taken a shortcut in making these. I made 8 batches at Christmas and everyone raved and asked for the recipe.

HGBAKER
9

HGBAKER

I got mixed reviews when I took this to work. I enjoyed it and it went great with mocha. Although the recipe called for 6 tbsp, I only put in about 3 tsp of anise extract. Also, I didn't have anise so I used cumin seed instead. It still came out great and had a very distinctive flavor. I will make it again.

Mona
6

Mona

I made this last night it smelled the whole house of anise, it was wonderful. It is nothing like the biscotti I made before, it's too cake like, the flavor is good, I only used 2 tablespoons of the extract and only half the anise seeds. I would cook it again only if I could figure out how to make it more consitency of a true biscotti.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 25 g
  • 38%
  • Carbs
  • 39.4 g
  • 13%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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