Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon orange zest
- 1 tablespoon anise seeds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs with an electric mixer until light and frothy.
4. Add the vegetable oil, orange zest, and anise seeds to the beaten eggs and mix until combined.
5. Add the wet ingredients to the dry ingredients and mix until a dough forms.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet and bake for 25-30 minutes, or until lightly golden.
8. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
9. Using a serrated knife, slice the logs into 1/2-inch thick slices.
10. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until crisp and golden.
11. Remove the biscotti from the oven and let them cool on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes about 24 biscotti.
Nutritional information:
Per serving:
Calories: 120
Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 30mg
Sodium: 75mg
Carbohydrates: 21g
Fiber: 0.5g
Sugar: 11g
Protein: 2g
Substitutions for ingredients:
- You can substitute the anise seeds with fennel seeds or ground cinnamon.
- You can use lemon zest instead of orange zest.
Variations:
- Add chopped almonds or pistachios to the dough for extra crunch.
- Dip the biscotti in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure to let the logs cool for 10 minutes before slicing them to prevent them from crumbling.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
To reheat the biscotti, place them in a 350°F (180°C) oven for 5-7 minutes, or until crisp.
Presentation ideas:
Arrange the biscotti on a platter and dust them with powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the biscotti.
Pairings:
Enjoy the biscotti with a cup of coffee or tea.
Suggested side dishes:
Serve the biscotti with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water.
- If the biscotti are too hard, reduce the baking time in the second round of baking.
Food safety advice:
Make sure to store the biscotti in an airtight container to prevent them from going stale.
Food history:
Biscotti originated in Italy and were traditionally made with almonds. They were popular among sailors because they were a durable and long-lasting snack.
Flavor profiles:
The Orange Anise Biscotti Regina have a sweet and citrusy flavor with a hint of licorice from the anise seeds.
Serving suggestions:
Serve the biscotti as a dessert or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Citrusy, Anise, Sweet, Crunchy, Anise-Flavored