Almond Anise Biscotti
Crunchy, aromatic, and irresistibly flavorful, these Almond Anise Biscotti are the perfect combination of traditional Italian baking and bold, nutty flavors. Infused with the warm, licorice-like notes of anise extract and seeds, paired with the toasted crunch of chopped almonds, these twice-baked treats are as delightfully crispy as they are versatile. Whether dunked into a steaming cup of coffee or savored on their own, this easy biscotti recipe delivers gourmet bakery-quality results at home. With a straightforward dough that comes together in a snap and a golden-brown finish that’s picture-perfect, these biscotti are ideal for holiday gifting or a year-round sweet indulgence. Bake a batch today and enjoy the timeless charm of homemade biscotti that stays fresh and flavorful for weeks!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 Large eggs
- 0.25 cups Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 teaspoon Anise extract
- 0.75 cups Whole almonds, toasted and coarsely chopped
- 0.5 teaspoon Anise seeds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate large bowl, beat the eggs, melted butter, vanilla extract, and anise extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the toasted almonds and anise seeds until evenly distributed throughout the dough.
On a lightly floured surface, divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake for 25–30 minutes or until the logs are golden brown and firm to the touch. Remove from the oven and let cool for 10 minutes.
Reduce the oven temperature to 325°F (165°C).
Using a serrated knife, slice the logs diagonally into ¾-inch-thick pieces. Arrange the slices cut side down on the baking sheet.
Bake the biscotti for an additional 10 minutes, then flip each piece over and bake for another 8–10 minutes, until dry and crisp.
Remove the biscotti from the oven and allow to cool completely on a wire rack before serving or storing in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 363.4 g | 132% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 158.0 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
