Anise Biscotti with Lemon Ice Cream

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I have been using this recipe for years and I always use the Sambuca. I cannot tell you how many people have asked me for this recipe because they are sensational! I actually make up baskets with the biscotti, pizzelles, lace cookies and a variety of others. It is so simple it's delicious!

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The taste is wonderful, especially when it lingers in your mouth for a while, soft and fragrant. However I never read the reviews before making this recipe. It is extremely soft and difficult to handle. I added a little more flour to the recipe and it worked out okay. I wet my hands a little and then was able to form the logs. I made it with toasted almonds and without. Both are good but with the nuts is better. I no longer will use my old recipe of Biscotti which was very good, this is much better, thanks Emeril...

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I'm baking for christmas and thought these would be a nice addition. However, i have to agree that reading the reviews ahead of time would have been helpful. the dough was so sticky and wet that i'm really not sure how they're gonna turn out. hopefully they taste good, but my two logs are now one as well so we'll see what happens. Will have to experiment next time.

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I should have read the reviews on this recipe - maybe refrigerating the dough would help. I used 1/2 the liquid and added more flour as the dough was very wet, but had more stuck on my heavily floured board and hands than on the baking sheet. I just checked them after 15 min. - the 2 logs are now 1. Can't imagine these will be edible as "biscotti". I won't try these again.

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I loved this recipe and found it easy even for a biscotti recipe. The pine nuts added a delicate texture to the cookie and the anise is always appreciated. It is a soft and sticky dough, but refrigeration in waxed paper before cooking will make shaping easy and prevent excessive spreading in the oven. Definately on my repeat list.

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I found the batter to not be stiff enough with the added anisette. I am going to half the amount the next time that I try this recipe. It would be nice if there was an edit function on the recipes that one adds to their recipe box so one may edit and revise therecipe.

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I used pernod instead of anise and I added pistashios and apricots.

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I changed the recipe slightly - I had no sambuca, so I made a "tea" with the anise seeds and 1/4 cup of hot water. They turned out great! They got rave reviews from my uncle (an Italian from Brooklyn! and the rest of my family!