Anise Biscotti

Ingredients and Weight:

• All-purpose flour: 2 1/2 cups (300g)
• Sugar: 1/2 cup (100g)
• Baking powder: 1 teaspoon (5g)
• Baking soda: 1/2 teaspoon (2.5g)
• Salt: 1/4 teaspoon (1g)
• Anise seeds: 2 tablespoons (30g)
• Large eggs: 2
• Canola oil: 1/2 cup (120ml)
• Vanilla extract: 1 teaspoon (5ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. The dough should be slightly sticky.
5. Divide the dough in half and form two logs, about 12 inches long and 2 inches wide.
6. Place the logs on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
7. Remove from the oven and let cool for a few minutes before slicing diagonally into 1/2-inch thick biscotti.
8. Place the biscotti back on the baking sheet and bake for an additional 15 minutes, or until dry and crispy.

Nutritional Information (per serving):

• Calories: 200
• Fat: 8g
• Saturated fat: 1g
• Cholesterol: 70mg
• Sodium: 100mg
• Carbohydrates: 30g
• Protein: 4g

Dish Characteristics:

• Crunchy and flavorful
• Perfect for dipping in coffee or tea
• Can be made ahead of time and stored in an airtight container

User Comments:

• "These biscotti are the perfect afternoon treat. They're crispy, flavorful, and have just the right amount of anise."
• "I love the combination of the sweet and savory flavors in these biscotti. They're also very addictive!"
• "These are the best biscotti I've ever had. They're so delicious and I can't stop eating them."

Special Precautions and Tips:

• If you don't have anise seeds, you can substitute with fennel seeds or caraway seeds.
• To make the biscotti even crispier, bake them for an additional 5-10 minutes after slicing.
• Store the biscotti in an airtight container at room temperature for up to 2 weeks.