How good of you to acknowledge imperfections in cooking or baking! Also, that imperfect results are worth eating. Last (my two cents’ worth), I learn from my cooking mistakes.
@@shvat26 I wasn't referring to you or your cooking it's just that from my experience in bakery and cookery it is harder to train a chef to be a baker that's all
Thank you for the shout out for MYBUBBIESKITCHEN Chef. The reason you like them a little soft in the middle is because that’s how Stella Doro Annisette Toast tasted. We’re used to the Biscotti from the Italian bakeries in Brooklyn where they are crisp all the way through. Both are delicious. Can’t wait to cook with you again!
Love, love 💜LOVE💜 that you not only highlight your mistakes (which help us all learn), but that you talk about making your version a little differently from the traditional way because that's how you **like** it!!! 💜💜💜 Great food doesn't have to be perfect, or the same as everything else, to be great--just like great people! Thank you, Chef!
I have been dying for these. I thinknit is an east coast thing because anyone I know on the west coast has never heard of them (both the biscotti anisette toast and company). Thank you!!
"Stella Dora... Stella Dora... where have I yep, I know them. My family got cookies from them too at some point" I can certainly say I don't like anise. One of my saddest moments was making chocolate chip cookies and putting in anise extract instead of vanilla. I knew immediately a mistake had been made from the smell. My roommate said they used the whole bottle of vanilla (wat) and bought anise extract for a different recipe... and then decided it wasn't what they wanted. I didn't have extra ingredients so I went with it. It was like eating a chocolate chip biscotti. Best biscotti I've had... but not my goal. I may have to make this for my family (if anything, to use up the rest of that extract)
Chef Frank I love biscotti! In fact I make them frequently, about a couple of batches a month to enjoy with my coffee. I never thought of adding anise. I'm looking forward to making this recipe. Thanks!
My wife and I just got these in the oven for their second bake- I tasted a couple little crumbly bits that fell off while we were cutting them up- so good!
My 86 year old mother loves these I get her the ones from Stella along with the breakfast ones. They look fantastic, will be making these, today. Chef get yourself some annis oil instead of the extract, 10 times stronger, be careful if you do a little goes a long way. Making these gave you some good memories I bet your grandpa would have loved your version.
I love anise flavoured things! I have to be careful whenever I buy anise pizzelle or anise/fennel taralli because if I don't watch they are gone in a day.
I think Stella Doro *is* an East Coast thing. I remember them growing up in Pennsylvania. I haven't seen them where I live now (California). It put such a smile around my heart at the end of the video when you dunked the toast in your coffee the way your Pop used to. Yep. Food is love. Food is memory. Food is family.
Chef, they sell SD everywhere in the US. If you get a chance, Court Street Pastry in Caroll Gardens has the best version of it. BTW, I appreciate you making videos about what you like! Keep up the great work.
Frank, I am Irish, but I met my all Italian wife when she was 14 and I was 15 in Jersey City. I fell in love with her parents as well and also Italian cooking. This looks like a great recipe. However, cream with your coffee? OMG, it’s got to be milk!
Stella Doro Anisette Toast dunked in coffee with an ounce of either Arak or Sambuca. Anise overload at its finest!! But I think your recipe would be even better.
I'm glad to learn the technique for making biscotti even though I will never be making this as shown since I despise black licorice. But hey, remove all the anise stuff and replace with some citrus flavors and I'm all in.
The local italian market here used to have a bunch of old ladies in the bakery 20 years ago and they made incredible anisette toast, savoiardi cookies, and other treats. They probably all died now, and their bakery today is horrible. I'm on a quest to make my own.
I went to college near to the old Stella D'oro bakery. When the wind was right, it was damn near impossible to concentrate in class when these were being baked. P.S. that is how my Grandfather had his Sunday morning coffee. 🥰
Looks fantastic, but I've got to confess that when I saw that jar of ground aniseed, I thought you were prepping to throw all of it in! Big relief to see just the teaspoon.
Okay Frank, small problem, I don't like licotice OR coffee. That being said, I'm guessing I could use this recipe and change up the flavorings, like almond,cinnamon, lemon, etc.? And as far as what to sink it in, how about bourbon? I'm sure it would #TimeToTaste great!
"I have a coffee grinder that I use for just grinding spices..." Y'know I've never entirely understood this. Like, I get why you wouldn't want your spices to taste like coffee, but don't you also have the problem of... I dunno... Your anise tasting like ... cardamom? Also, how are these distinct from biscotti?
OK, I just made these and lemme tell you: they're *terrible*. This is a biscotti dough recipe, not anisette toast. They come out like La Dolce Vita biscotti but without the extra flavor of the almonds and extract in those. You need to use oil to achieve a true anisette toast texture.
How good of you to acknowledge imperfections in cooking or baking! Also, that imperfect results are worth eating. Last (my two cents’ worth), I learn from my cooking mistakes.
@@shvat26 I wasn't referring to you or your cooking it's just that from my experience in bakery and cookery it is harder to train a chef to be a baker that's all
@@ChrisKaniaros Agreed - it’s harder to teach and learn baking than regular cooking.
Thank you for the shout out for MYBUBBIESKITCHEN Chef. The reason you like them a little soft in the middle is because that’s how Stella Doro Annisette Toast tasted. We’re used to the Biscotti from the Italian bakeries in Brooklyn where they are crisp all the way through. Both are delicious. Can’t wait to cook with you again!
We will get together soon.
Love, love 💜LOVE💜 that you not only highlight your mistakes (which help us all learn), but that you talk about making your version a little differently from the traditional way because that's how you **like** it!!! 💜💜💜 Great food doesn't have to be perfect, or the same as everything else, to be great--just like great people! Thank you, Chef!
I really adored this episode. I loved the little anecdotes, you sharing your little mishaps, ...
Awesome chef - made me have an instant flashback to my childhood. I will now have to add this to my recipes. Salute
Grazie Chef Frank! Looking forward to trying this recipe. 😊
Hope you enjoy
Thank you Frank they look Perfect xxx
When you scuff it with love it tastes even better
I have been dying for these. I thinknit is an east coast thing because anyone I know on the west coast has never heard of them (both the biscotti anisette toast and company). Thank you!!
Yum, haven't had these in years... looking forward to having them again.
"Stella Dora... Stella Dora... where have I yep, I know them. My family got cookies from them too at some point" I can certainly say I don't like anise. One of my saddest moments was making chocolate chip cookies and putting in anise extract instead of vanilla. I knew immediately a mistake had been made from the smell. My roommate said they used the whole bottle of vanilla (wat) and bought anise extract for a different recipe... and then decided it wasn't what they wanted. I didn't have extra ingredients so I went with it. It was like eating a chocolate chip biscotti. Best biscotti I've had... but not my goal. I may have to make this for my family (if anything, to use up the rest of that extract)
Chef Frank I love biscotti! In fact I make them frequently, about a couple of batches a month to enjoy with my coffee. I never thought of adding anise. I'm looking forward to making this recipe. Thanks!
My wife and I just got these in the oven for their second bake- I tasted a couple little crumbly bits that fell off while we were cutting them up- so good!
My 86 year old mother loves these I get her the ones from Stella along with the breakfast ones. They look fantastic, will be making these, today. Chef get yourself some annis oil instead of the extract, 10 times stronger, be careful if you do a little goes a long way. Making these gave you some good memories I bet your grandpa would have loved your version.
Thanks
Nice, such a perfect Sunday morning recipe for breakfast. Definitely doing this next Sunday, thanks Frank!
I made a few different kinds of biscotti, but I never made anise flavored for some reason. Maybe I'll give this a try.
I love anise flavoured things! I have to be careful whenever I buy anise pizzelle or anise/fennel taralli because if I don't watch they are gone in a day.
Thanks for including grams!
I think Stella Doro *is* an East Coast thing. I remember them growing up in Pennsylvania. I haven't seen them where I live now (California).
It put such a smile around my heart at the end of the video when you dunked the toast in your coffee the way your Pop used to. Yep. Food is love. Food is memory. Food is family.
Yes!
Chef, they sell SD everywhere in the US. If you get a chance, Court Street Pastry in Caroll Gardens has the best version of it. BTW, I appreciate you making videos about what you like! Keep up the great work.
Stella Doro "S" Cookies were the version of it that I had. This is SERIOUSLY my favorite dessert with coffee.
Omg S cookies yessss
Fantastic, this is Joe's top favorite accompaniments with caffeine. Well done Chef.
Thanks
Very nice
Thanks
Chef Frank you're the man!
Frank, I am Irish, but I met my all Italian wife when she was 14 and I was 15 in Jersey City. I fell in love with her parents as well and also Italian cooking. This looks like a great recipe. However, cream with your coffee? OMG, it’s got to be milk!
Stella Doro Anisette Toast dunked in coffee with an ounce of either Arak or Sambuca. Anise overload at its finest!! But I think your recipe would be even better.
I'm glad to learn the technique for making biscotti even though I will never be making this as shown since I despise black licorice. But hey, remove all the anise stuff and replace with some citrus flavors and I'm all in.
I LOVE Stella Doro cookies especially the breakfast treats. I have to purchase them thru Walmart and have them shipped to me. You're awesome btw.
Stella Doro cookies are this little Eritrean 🇪🇷 favorite morning snack.
So good.
The local italian market here used to have a bunch of old ladies in the bakery 20 years ago and they made incredible anisette toast, savoiardi cookies, and other treats. They probably all died now, and their bakery today is horrible. I'm on a quest to make my own.
I went to college near to the old Stella D'oro bakery. When the wind was right, it was damn near impossible to concentrate in class when these were being baked. P.S. that is how my Grandfather had his Sunday morning coffee. 🥰
60 years ago when i was a kid l would run through a field of wild Anise to get that smell on me!
Stella D'Oro!!!
Are they soft biscuits or hard
You could have them either way.
Have you ever done coffee with butter instead of cream?
No, I will have to try it.
Looks fantastic, but I've got to confess that when I saw that jar of ground aniseed, I thought you were prepping to throw all of it in! Big relief to see just the teaspoon.
That would be wayyyy too much
I have a nut allergy - is there any add-ins for biscotti that really elevates it?
I'm a baker it's easy to turn a baker in to a chef but it's hard to turn a chef in to a baker
So true
Do you have put Baking soda
Yes. It is essential to get some rise
I bet your grandpa would have loved them
I'll have coffee (with cream and sugar) with you, and some other flavor of biscotti, but you can keep your anise. ;)
Okay Frank, small problem, I don't like licotice OR coffee. That being said, I'm guessing I could use this recipe and change up the flavorings, like almond,cinnamon, lemon, etc.? And as far as what to sink it in, how about bourbon? I'm sure it would #TimeToTaste great!
Yes, absolutely
Why do you think they were underdone? Just pulled them out a little too soon? Was it the recipe? Thanks.
So it's similar to Biscotti?
It is a type of biscotti
There is no link to Beth’s video.
"I have a coffee grinder that I use for just grinding spices..."
Y'know I've never entirely understood this. Like, I get why you wouldn't want your spices to taste like coffee, but don't you also have the problem of... I dunno... Your anise tasting like ... cardamom?
Also, how are these distinct from biscotti?
They are biscotti.
OK, I just made these and lemme tell you: they're *terrible*. This is a biscotti dough recipe, not anisette toast. They come out like La Dolce Vita biscotti but without the extra flavor of the almonds and extract in those. You need to use oil to achieve a true anisette toast texture.
In the Description down below, the 3rd sentence should start w a capital letter.
Love you, Chef Frank. ⚘
Fixed! Thanks.
@@ProtoCookswithChefFrank
Love you, Chef Frank.
Michelle is the luckiest woman on the planet. 👍
I only just found your channel a couple of days ago, Iv'e been following you on Epicuriouse for a couple of years now Glad I found you,
Welcome