Biscotti d’anici

Sharon Tyler Herbst claims this version of biscotti originates in Venice and is beloved by both northern and southern Italians. There are many variations on the recipe. The version Ms. Herbst provides, laden with sliced, toasted almonds and lightly flavored with anise seed and fresh lemon and orange zest, can be dipped in melted semisweet chocolate. Or not. But why ever not?

Twice baked and intensely crunchy, these are best dunked in coffee or hot chocolate to soften them up a bit. Ms. Herbst also suggests dunking them in dessert wine, but that might be going a bit far. As for biscotti d’anici? It’s Italian for cookies of anise. How’s that for straightforward?

About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
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4 Responses to Biscotti d’anici

  1. My father-in-law, Francesco DiVita, whose people came from Sicily, loved to dunk biscotti in sweet wine. So, Sharon’s suggestion is accurate.

  2. dawnk777 says:

    They look yummy! I bet dipping them in a chai latte would be good, too! LOL!! I like anise and chocolate!

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