Today’s post is about tea cookies or biscotti made with anise seeds. I like to have something with my tea or coffee. And while I try not to make it a habit to eat when I feel like a warm drink, it’s nice to have something in my pantry for those moments.
Half the wheat amount is from whole wheat, the fat used is canola oil–no butter or margarine, and the four eggs in this batch add to their protein content.
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I mentioned in my last post that this recipe is inspired by cookies sold in a bakery in Amman. Here’s the inspirational version:
Here’s my recipe:
- 4 eggs
- 1 tsp vanilla extract
- 1 cup canola oil
- 2 cups white flour
- 2 cups whole wheat flour
- 1/2 cup anise seeds
- 2 tsp baking powder
- 3/4 c sugar
- 1/4 c 1% milk, warmed
Beat the eggs with the vanilla. Add the oil and beat.
Mix the flour, baking powder, anise seeds, and sugar in a separate bowl. Slowly pour the dry mix over the eggs while continuing to mix. Add the milk.
Line two cookie sheets with parchment or wax paper. Using your hands, make the dough into logs, about 3-4 inches wide and 1/2 inch thick. They can be as long as you want–it wont matter because you will cut them anyways. I hope the picture helps explain!
Bake at 350 for 10 minutes. Take the dough out, cut, spread if possible, then bake for another 10 minutes. Set the broiler on low and broil for a golden color on top, about 2-3 minutes. This time will vary according to your oven, so don’t leave it unattended.
Allow to cool for few hours, then store in an airtight container. Great with tea, coffee, or even milk.
Did we like it?
My recipe didn’t turn out as crunchy as the inspirational, but I think I like it more anyways! If you want it crunchier, bake for longer on lower heat. You can cut the logs before the first baking, which might allow the cookies to cook from all sides and possibly become crunchier. You can also shape them into individual pieces instead of logs, but I think that will be time consuming.
Do you tend to eat something when you drink your tea or coffee? What is it?