This anisette biscotti recipe is crispy and crunchy and dips perfectly into a hot cup of coffee. It's delicious dipped in chocolate as well! Another goodie from the recipe tin, this version is gluten-free and dairy-free.
Gather and measure the ingredients.
In a medium-sized mixing bowl, add the dry ingredients except the sugar, and whisk together. (Flour, baking powder, and salt).
Cream palm shortening with sugar using an electric mixer. This takes a few minutes.
Then add the eggs one at a time, mix thoroughly.
Add the anise and blend together.
Add the flour mixture to the wet ingredients. Mix until combined. The dough will be a bit sticky.
Put the dough into a 1-quart container, cover, and put in the refrigerator for at least a few hours, better overnight.
Take the dough out of the refrigerator, roll into logs or cylinders about 6" x 1 1/2". Place these three logs on a parchment-lined baking sheet.
Bake at 350 degrees F. for about 15-20 minutes until slightly golden.
Remove the biscotti from the oven, let cool slightly until you can handle them. Then cut the biscotti into 1inch pieces.
Place the biscotti back on the baking sheet and bake for another 10 minutes or so until crispy and golden. I flip them after about 5 minutes so each side browns.
Let cool on a cooling rack and store in the refrigerator in an airtight container. This biscotti is also freezer friendly, store up to a few months.
If you do not want to make this recipe gluten and dairy-free, use the same amount of butter or shortening as the palm shortening and the same amount of flour as the gluten-free flour.