Holiday Recipe: Glazed Anise ‘Unscotti’


These glazed, scrumptious cookies get the "unscotti" name as they're only baked once, not twice.

The following recipe, created by Francesca Montillo, appears on The Lazy Italian. 

Christmas Eve is nearly here. What, how did that happen? Time to start thinking about baking and your dessert table! In keeping with the spirit of “lazy,” I have for you today a super easy recipe that you’ll want to make for the holidays for sure. If you like the traditional anise flavor, than this “unscotti” recipe is for you! What is an “unscotto” you ask? Well, the word “bis” means twice in Italian and reflects the twice baked process of biscotti. But because these are only baked once, well, I call them “unscotti” – un (uno) means one or once in Italian! Get it? I know, where do I come up with this stuff?

Anyway, I’ve been making these cookies for so many years now, they have become a bit of a staple in our household. Friends ask for them, co-workers request them during the holidays and they have ended many a meal in my house. They go well with an espresso (easy dunking in a small espresso cup), or with a shot of anisette liquor! They are so incredibly easy and effortless to make, I am almost a bit ashamed when I bring them over for dessert at gatherings or for coffee with friends. If they only knew how easy they were to prepare! I feel slightly guilty!

Picture

Here they are prepped and ready to be taken to a party. As you can see, you get a lot of cookies out of two logs. And there might be a few cookies left out of the tray. What, don’t judge me! I have to sample the merchandise before taking it to friends! Cut them delicately so they do not break. The width is up to you. Slice as thick or thin as you prefer.

Ingredients

  • 1 stick of unsalted butter, melted
  • 3/4 cup sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon anise extract (or more if you prefer a stronger flavor)
  • 2-3/4 cups flour
  • 2-1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Glaze

Mix 1 cup of confectionary sugar with 1 teaspoon of anise extract and 2-4 tablespoons of milk. Do not add all the milk at once as you might not need it all. Adjust consistency as you go. If it’s too dry, add a few drops of milk, if you’ve added too much milk, just add more sugar.

Directions

  1. Preheat your over at 350 degrees
  2. In a medium bowl, mix your butter, sugar, eggs, milk and the anise extract. Blend until well combined.
  3. Add the flour, baking powder and salt until you have a nice, well-combined dough.
  4. Divide dough in equal halves and create two logs equal in size and about 10-12 inches long.
  5. Place the logs in a cookie sheet lined with parchment, leaving enough room for them to spread a bit.  Flat them down a bit but not too much as they do grow and spread.
  6. Bake them for 23 to 25 minutes. Start looking at them for doneness at 20 minutes as every oven differs. Cookies will be done when they have taken on some color on the edges and sound hallow when tapping them.
  7. Remove from oven and let them cool off. While they are cooling, prepare your glaze.
  8. Glaze logs generously with sugar glaze and add decorations, if using. Let glaze dry before slicing in biscotti-like shape.

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