I have fond memories of family snacking on Anise Toast while having coffee around the kitchen table late afternoon or evening. Many many times we would be visiting my Grandmother and she would have made Italian cookies, Anise Toast or some other baked treat. Mostly they were on the dry side and not overly sweet. They were meant to be served with hot beverages, usually coffee but you can have them with tea if that is your thing.
My grandmother seemed to always have coffee in the afternoon. At home, my mom would always have a large pot brewing. Coffee was always on. Not particularity fancy coffee by today's standard. I still have a vintage 1962 Hills Brothers coffee tin. The tin is adorned with coffee recipes that were tested by the "Pan American Coffee Bureau".
I haven't made any of the recipes on the tin. Maybe someday I will and write an article about it.
Looking though the recipe cards, neither Biscotti seems too much of a challenge. I'm sure most are pretty simple and the "dough" easy to make. My Anise cookies went quite smoothly. the dough was a bit tacky but went easily into the greased baking pan.
The Cappuccino were a bit more difficult. The dough was a bit more crumbly and took some effort mushing it into a log. I did eventually get the shape and onto the silicon mat. The dough is supposed to be dry I guess. So , I know for next time not to worry. It was the way it was supposed to be.
I baked both following the recipe then removed from the oven and sliced. I then baked both sides of the Biscotti for 10 minutes on each side and moved to a cooling rack. As the baker, I get the pieces and crumbs that are left on the baking pan. All Mine!
Both came out great. I saved a few for my family but took the bulk to work where they were hungrily eaten by my coworkers for an office baking event. I plated samples with Iced Italian Cookies and Sesame Thins I made.
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