Anise cookies vary across Italy, so the useful recipe is honest about texture. These are small, lightly crisp cookies with enough anise to read clearly without turning medicinal.
Seeds give a warmer, slower flavor; extract gives a cleaner hit. Either works, but the dough should feel soft rather than sticky before it is shaped, so the cookies hold a tidy edge in the oven.
Set servings and units first. You can change them anytime.
Heat the oven to 350°F. Line a sheet pan with parchment.
Whisk the flour, sugar, baking powder, salt, and anise seed in a bowl.
Whisk the eggs, melted butter, milk, and anise extract if using. Pour into the dry ingredients and stir until a soft dough forms.
Rest the dough for 10 minutes. It should feel soft but should not cling heavily to your fingers. Add 1 tablespoon flour only if it is sticky.
Roll tablespoon-size pieces into short logs or balls and set them 2 in apart on the pan.
Bake 14 to 18 minutes, until the edges are set and lightly golden. Cool on the pan for 5 minutes, then move to a wire rack.
Store the cooled cookies in a tin. For a crisper edge, leave the tin slightly ajar for the first few hours.
You made Biscotti all'Anice. Time to eat.
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Use either seed or extract as the lead flavor, not both at full strength. If you use extract, keep the seed amount modest so the cookie stays balanced.
Six Italian regions. Nothing reformulated. Imported direct.
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