Biscotti Traditional Anise
Transport your taste buds to the heart of Italy with this irresistible recipe for Biscotti Traditional Anise, a classic treat perfect for coffee lovers and dessert enthusiasts alike. Infused with the warm, licorice-like aroma of anise extract and crunchy anise seeds, these twice-baked cookies deliver a perfectly crisp texture that’s ideal for dunking into your favorite hot beverage. The optional addition of slivered almonds adds an extra layer of nutty richness, complementing the bold, aromatic flavor profile. Easy to prepare with pantry staples, this recipe combines simple techniques—like shaping dough into logs and slicing diagonally for that signature biscotti shape—with just a hint of elegance. Whether you’re serving them alongside a steaming cappuccino or gifting them in a decorative tin, these anise biscotti promise to delight every palate with their timeless charm and unparalleled crunch.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Anise extract
- 1.5 teaspoons Anise seeds
- 0.5 cup Slivered almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs, melted butter, vanilla extract, and anise extract until smooth.
Gradually add the wet mixture into the dry ingredients, stirring until a dough begins to form. Use your hands if necessary to fully incorporate the ingredients.
Fold in the anise seeds and slivered almonds (if using) until evenly distributed.
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, leaving some space between them as they will spread slightly during baking.
Bake for 25 minutes or until the logs are golden and firm to the touch. Remove from the oven and let cool for about 10 minutes.
Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces.
Lay the biscotti slices cut side down on the baking sheet and return them to the oven.
Bake for an additional 10-15 minutes, flipping the biscotti halfway through to ensure even toasting. The biscotti should be golden and crisp.
Remove from the oven and let cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 435.8 g | 158% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 203.2 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 373 mg | 8% | |
*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.
