In my old neighborhood there lives a 90 some year old Italian Lady named Mary. Ever since my son could crawl, we have been going over to her house to visit, and one of the perks for my kids was getting freshly baked Soft Biscottis.
My husband is also Italian and loves her cooking since she is definitely an excellent cook, and also makes Manicotti from scratch, Escarole Soup, among many other Italian dishes. However, I figured I would start with trying to make the cookies and work my way up from there.
This past week, I finally came across a recipe that is very similar to the one she makes. My kids and husband loves these, and they are extremely simple to make with common ingredients. The only thing I had to get was the Anise or Anis in a liquid form.
Original Recipe Credit goes to All Recipes Mary Mazzie’s Anise Cookies.
Of course I altered the recipe slightly, so here is my recipe for Anise Italian Soft Biscotti Cookies:
1 1/2 Cups of White Whole Wheat Flour
2 tsp of Baking Powder
1/4 tsp of Salt
1 Cup of Sugar
4 tbsp of Olive Oil
1/2 tsp of Anise Extract
Here is how I did it: FYI, I enlisted the assistance of my two kids as well.
First, Preheat the oven to 375 degrees and in one bowl combine the Flour, Baking Powder, and Salt
Second, in another bowl blend the eggs and then add the Sugar, Olive Oil, and Anise Extract.
Third, add the dry ingredients to the wet ingredients, and stir until completely combined. Pour this into a 8×12.25 Glass Casserole dish. I lined mine with aluminum foil and lightly coated it with olive oil to prevent sticking. Cook for at least 20 minutes. Check with a tooth pick to confirm it is cooked through.
Flip over onto the glass casserole dish, then cut into long slices and then down the middle. Broil each side (all 4 sides) of the cookies for 1-2 minutes until slightly browned on each side. Watch them so they don’t burn.
Put on a plate to cool and then serve. This makes about 18 large cookies, but you could cut them thinner if you prefer. My kids loved how they turned out and have been eating them with milk for breakfast and snack. My hubby and I like them pretty much any way because they are delicious.
If you try the recipe, let me know what you think.