Finally, I gave in to my wanting to bake something for Christmas. I really tried not to, but one morning I just knew. And oh, are these nice! Love my island with Christmas décor.
There’s no special baking marathon going on at my house this year. Usually, my friends Cherrie and Jackie spend a good part of a day baking all manner of Christmas cookies. But Covid has interrupted that venture. I have such a big kitchen, there is room for all three of us doing whatever needs to be done. And I have two ovens. But not happening this year. Boo-hoo. I’m not even doing Christmas cards this year. Perhaps the first year since I became an adult. My heart just isn’t in it.
But, I gave in to my cravings and decided to make biscotti. The recipe in my file says this one came from Giada. I haven’t gone searching, but it sounds logical since biscotti are an Italian invention, and she is Italian, for sure. Many eons ago I worked with a woman my age who was Italian, and every Christmas her mother made anise biscotti. Doreen would bring in part of the batch and share it with the people in the office. I had never had anise – well, other than in Italian sausage, I suppose. I have a special anise cake here on my blog – if you’re interested and didn’t catch that recipe when it appeared. It’s my variation on Mark Miller’s recipe from Coyote Café in Santa Fe, New Mexico. But back in the mid 1970s, I’d never had anise in a baked good, for sure. I was enamored, and for some years I made them myself. But I found the dough kind of hard to work with. Well, not really the dough, it was the baked log – I found it so hard to cut it without each slice crumbling apart, breaking, particularly on the ends. My DH didn’t like anise cookies much – he didn’t eat them, so I stopped making them. Then I visited my friend Linda a few years ago and she served me her Almond-Anise Biscotti. Oh, gosh, they are good! In fact Linda sent me home with a little jar with Sambuca in it – I’m so glad I remember this . . . I’ll have to make them too. Then a couple of years ago I started
making chocolate biscotti, and that was when the tide turned for me about how easy biscotti can be. Farmgirl Susan’s recipe was by far the easiest dough (biscotti type) I’d ever worked with.
However, I wasn’t sure when I started making THIS recipe that the dough would cooperate. But it did. I think I broke 3 slices of the biscotti during the slicing process. DO USE A BREAD KNIFE.
The dough is mixed (I used my stand mixer, but a hand mixer would work) and at the last you add in the chocolate chips. The dough was just barely on the sticky side, so I did sprinkle my countertop with a tiny bit of flour, molded it into the shape you see at top left, then carefully transferred the log to the parchment lined baking sheet.
Into a 350° oven it went for 30 minutes. At that point it was just tinged with golden color. The tray was removed and allowed to cool for 30 minutes. Do set a timer on this – you don’t want the baked log to get cooled down completely or you’ll have trouble slicing it. Slice – remember, serrated knife – into thin slices, lay flat (mostly flat – I had to stand a few of them up on their edges because the sheet pan was full) and bake for another 15 minutes. Then cool completely. I stacked these into freezer bags and that’s where they are now.
What’s GOOD: love the flavor. The anise is subtle here – if you wanted it to be more predominant, double the amount of anise. I liked it just fine. My anise seeds are a bit aged, so I actually used about 1 1/2 tsp, ground up finely in my spice grinder. And for me, the chocolate chips put them over the top. Delicious.
What’s NOT: they’re a little bit fragile to handle – be gentle! Otherwise, they are a perfect biscotti specimen!
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Chocolate Anise Biscotti
Recipe By: Giada de Laurentiis
Serving Size: 24
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter — room temperature
2 large eggs
1 teaspoon anise seed — ground finely
1 cup chocolate chips
1. Preheat the oven to 350°F.
2. Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
3. Scoop the dough out onto your countertop. If the dough is too sticky to mold, sprinkle your countertop with a little bit of flour (keep it to a minimum). Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
4. Carefully place the log on a cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. You can slice them thinner, but they’ll be more fragile. Arrange the cookies, cut side down, on the same baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.Will keep at room temp for a few days; otherwise, stack and place in freezer bags and then in the freezer for longer storage. They taste just great as a frozen cookie (i.e., they’re not going to break a tooth!).
Per Serving: 140 Calories; 6g Fat (41.1% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 59mg Sodium; 10g Total Sugars; trace Vitamin D; 40mg Calcium; 1mg Iron; 45mg Potassium; 64mg Phosphorus.

hddonna
said on December 21st, 2020:
Your island decorations look lovely! Never met a biscotto I didn’t like! These sound delicious. I usually make mine mini-size so I can have a couple without going hog-wild on carbs. I learned a little hint somewhere–perhaps on the KAF website–if you mist the baked loaves lightly with water from a spray bottle before slicing them (yes, with a bread knife), they are less likely to crumble. I find it helpful.
Wishing you a blessed Christmas!
Donna
What a great idea about misting the loaves. I’ll have to try that. Thank you!!! And a blessed Christmas to you as well, my friend. . . carolyn t
hddonna
said on December 21st, 2020:
Forgot to mention–what a pretty presentation, with the biscotti in a pyramid formation and displayed in front of the Christmas arrangement!
Thanks, Donna. I wasn’t sure I would decorate much for Christmas, but when my daughter said she’d come up to help – the whole family came and they did it for me. The only one that’s difficult for me (without help) is the island decor because someone has to climb up on the island to arrange it. My granddaughter did it for me and she thought it was SO fun. I had stories to tell her as she did it about the various things. I have a cute white church I bought in Steamboat Springs many years ago (it’s about 2 feet tall, 12 inches deep and about 6 inches wide. It’s one of my favorite pieces – found it in a nice clothing store and I asked the owner if she’d sell the church and she did. I don’t think the church is visible in the photo. My house is very festive and I sit in my family room every evening listening to news (ugh), sipping a drink (the Trader Joe’s eggnog is all gone). Maybe tonight I’ll take a couple more photos and post them. I know that when I read other blogs I always enjoy getting a little peek into the writer’s personal world. . . carolyn t
hddonna
said on December 22nd, 2020:
So nice to have your family come and help. I’ll have to send you a photo of my Christmas tree. That island must be huge!