How good of you to acknowledge imperfections in cooking or baking - few cooking videos do so ! Also, that imperfect results are worth eating. Last (my two cents’ worth), I learn from my cooking mistakes.

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.

@ProtoCookswithChefFrank

Жыл бұрын

Thanks

"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)

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, ...

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!

@ProtoCookswithChefFrank

Жыл бұрын

We will get together soon.

Yum, haven't had these in years... looking forward to having them again.

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!!

Grazie Chef Frank! Looking forward to trying this recipe. 😊

@ProtoCookswithChefFrank

3 ай бұрын

Hope you enjoy

Awesome chef - made me have an instant flashback to my childhood. I will now have to add this to my recipes. Salute

I made a few different kinds of biscotti, but I never made anise flavored for some reason. Maybe I'll give this a try.

Thanks for including grams!

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!

Nice, such a perfect Sunday morning recipe for breakfast. Definitely doing this next Sunday, thanks Frank!

Thank you Frank they look Perfect xxx

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.

@ProtoCookswithChefFrank

Жыл бұрын

Yes!

60 years ago when i was a kid l would run through a field of wild Anise to get that smell on me!

Stella Doro "S" Cookies were the version of it that I had. This is SERIOUSLY my favorite dessert with coffee.

@AmandaCef_Art

Жыл бұрын

Omg S cookies yessss

Fantastic, this is Joe's top favorite accompaniments with caffeine. Well done Chef.

@ProtoCookswithChefFrank

Жыл бұрын

Thanks

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 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 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.

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.

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 cookies are this little Eritrean 🇪🇷 favorite morning snack.

@ProtoCookswithChefFrank

8 ай бұрын

So good.

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. 🥰

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.

When you scuff it with love it tastes even better

Chef Frank you're the man!

I'll have coffee (with cream and sugar) with you, and some other flavor of biscotti, but you can keep your anise. ;)

Stella D'Oro!!!

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.

@ProtoCookswithChefFrank

Жыл бұрын

That would be wayyyy too much

I have a nut allergy - is there any add-ins for biscotti that really elevates it?

Have you ever done coffee with butter instead of cream?

@ProtoCookswithChefFrank

Жыл бұрын

No, I will have to try it.

Are they soft biscuits or hard

@ProtoCookswithChefFrank

5 ай бұрын

You could have them either way.

I bet your grandpa would have loved them

Do you have put Baking soda

@ProtoCookswithChefFrank

5 ай бұрын

Yes. It is essential to get some rise

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!

@ProtoCookswithChefFrank

Жыл бұрын

Yes, absolutely

So it's similar to Biscotti?

@ProtoCookswithChefFrank

Жыл бұрын

It is a type of biscotti

Why do you think they were underdone? Just pulled them out a little too soon? Was it the recipe? Thanks.

"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?

@ProtoCookswithChefFrank

Жыл бұрын

They are biscotti.

There is no link to Beth’s video.

In the Description down below, the 3rd sentence should start w a capital letter. Love you, Chef Frank. ⚘

@ProtoCookswithChefFrank

Жыл бұрын

Fixed! Thanks.

@majoroldladyakamom6948

Жыл бұрын

@@ProtoCookswithChefFrank Love you, Chef Frank. Michelle is the luckiest woman on the planet. 👍

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.

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,

@ProtoCookswithChefFrank

Жыл бұрын

Welcome