Anise Biscotti (Kirshalleh)
Anise biscotti, also known as kirshalleh, are crisp Middle Eastern cookies flavored with anise seeds. They are baked, sliced, and baked again to create their signature crunchy texture.
Ingredients
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 –3 tablespoons anise seeds
- 1 tablespoon ground anise optional, for stronger anise flavor
- Pinch of salt
Instructions
- Preheat the oven to 375°F.
- In a large bowl, beat together the eggs, sugar, and vanilla.
- Stir in the vegetable oil until well combined.
- Add Dry Ingredients
- Add the flour, baking powder, anise seeds, ground anise (if using), and salt.
- Mix well until a smooth batter forms.
First Bake
- Grease a 9×13 baking pan with baking spray.
- Spread the batter evenly in the pan.
- Bake for 20–25 minutes, until baked through and lightly golden.
- Slice the Biscotti
- Allow the baked cake to cool for about 10 minutes.
- Cut into long strips or biscotti-shaped pieces.
Second Bake
- Return the slices to the oven and bake 5–7 minutes per side, or broil for 1–2 minutes per side, until nicely golden and crisp.
- Allow the biscotti to cool completely.
Notes
Store the biscotti in an airtight container once cooled to keep them crisp.
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