These delicious biscotti have a hint of licorice flavour from the ground star anise and can be stored in an airtight container for over a month.
Yum! Yum! Yum! I have been looking for a while for an outstanding biscotti recipe to use as a base, and I do believe this is it! My favorite kind is Toasted Almond with Cranberries. I use about a cup of toasted, slivered almonds, and a handful of dried cranberries chopped fairly small for a sprinkle of color and tartness. I use 2t of almond extract in place of the anise extract and 1/3 cup of milk (or half and half) in place of the brandy. I leave out the anise seed. Overall, this is a very simple, so-far-foolproof biscotti recipe that is easily adapted for use with whatever ingredients you have on hand. I'm so thrilled to have come across it! - 22 Nov 2006 (Review from Allrecipes USA and Canada)
This biscotti is delicious! I've made it several times even substituting almond extract for the anise extract with terrific results. The tops can be dipped in melted chocolate for a special treat. I made several batches at Christmas time and wrapped them up as gifts for co-workers. - 04 Jan 2002 (Review from Allrecipes USA and Canada)
GREAT won't last a month. Had to make a new batch after one week. Had to use apricot brandy for a batch and it was a bonus. I will try other brandies but fear to change what is perfect. I did set out butter and eggs to room temp. before using. Sifted flour into measuring cups and tried to not beat too much when adding dry ingredients. - 13 Oct 2005 (Review from Allrecipes USA and Canada)