anise biscotti
The original twice-baked Sicilian treasure.
Since anise is the typical Sicilian flavor for our biscotti, naturally, I started the business with just these and the anise pizzelle. Everyone my mother gifted them to LOVED them, so I began with what I knew. Even though I understood that not everyone might like the anise flavor, or has even heard of anise, this is where I began. If you are curious, why not try them? Unlike others you may have encountered, the flavor of our anise biscotti is subtle, never overwhelming. Combined with the crisp texture, this may be the ultimate cookie (that you don’t even have to dunk!).
No two are the same, as they are hand-formed and hand-cut. Have you ever made biscotti? They are baked first in a loaf, which are then cut into individual cookies. As you near each end of the loaf, the cookies get smaller and smaller. That’s why I package up and offer my “piccoli” as well! Using only what is necessary to create the perfect texture that is second to none.
Ingredients: Flour, sugar, butter, eggs, baking powder, anise extract, anise seed.
The original twice-baked Sicilian treasure.
Since anise is the typical Sicilian flavor for our biscotti, naturally, I started the business with just these and the anise pizzelle. Everyone my mother gifted them to LOVED them, so I began with what I knew. Even though I understood that not everyone might like the anise flavor, or has even heard of anise, this is where I began. If you are curious, why not try them? Unlike others you may have encountered, the flavor of our anise biscotti is subtle, never overwhelming. Combined with the crisp texture, this may be the ultimate cookie (that you don’t even have to dunk!).
No two are the same, as they are hand-formed and hand-cut. Have you ever made biscotti? They are baked first in a loaf, which are then cut into individual cookies. As you near each end of the loaf, the cookies get smaller and smaller. That’s why I package up and offer my “piccoli” as well! Using only what is necessary to create the perfect texture that is second to none.
Ingredients: Flour, sugar, butter, eggs, baking powder, anise extract, anise seed.
The original twice-baked Sicilian treasure.
Since anise is the typical Sicilian flavor for our biscotti, naturally, I started the business with just these and the anise pizzelle. Everyone my mother gifted them to LOVED them, so I began with what I knew. Even though I understood that not everyone might like the anise flavor, or has even heard of anise, this is where I began. If you are curious, why not try them? Unlike others you may have encountered, the flavor of our anise biscotti is subtle, never overwhelming. Combined with the crisp texture, this may be the ultimate cookie (that you don’t even have to dunk!).
No two are the same, as they are hand-formed and hand-cut. Have you ever made biscotti? They are baked first in a loaf, which are then cut into individual cookies. As you near each end of the loaf, the cookies get smaller and smaller. That’s why I package up and offer my “piccoli” as well! Using only what is necessary to create the perfect texture that is second to none.
Ingredients: Flour, sugar, butter, eggs, baking powder, anise extract, anise seed.