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.
I used extra nuts (almonds, pecans and walnuts) and some sesame seeds. I spread the dough in a glass dish about an inch high, baked it longer and at a 160 degrees Celsius so it would not burn. I then cut the biscuits into half-inch slices and put them back in the oven at 100 degrees celcius untill they dried out completely. THIS IS THE MOST IMPORTANT PART OF THE RECIPE! They must be dried out and by the third day they become even nicer than when they were freshly baked! If they are not the most delicious biscuits that you have ever tasted then you have done something wrong! - 17 May 2017
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)