Chocolate Anise Cookies Biscotti
Indulge in the decadent flavors of these Chocolate Anise Cookies Biscotti—a delightful combination of rich cocoa, aromatic anise seeds, and melty bursts of semi-sweet chocolate chips. Perfectly crisp and twice-baked for that signature biscotti crunch, these cookies strike the perfect balance between sweet and subtly spiced. The dough comes together effortlessly with pantry staples such as all-purpose flour, cocoa powder, and baking essentials, while the addition of fragrant anise seeds gives them a unique and irresistible twist. These biscotti make an elegant pairing with your morning coffee or evening tea, and their long shelf life makes them ideal for gifting or snacking throughout the week. A truly versatile and sophisticated treat for any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon anise seeds
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter (melted and slightly cooled)
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, salt, and anise seeds until evenly combined.
In another large bowl, whisk the eggs with the vanilla extract until lightly beaten, then stir in the melted butter.
Gradually add the dry mixture into the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips.
Lightly flour your hands and work surface, then divide the dough into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them for spreading.
Bake in the preheated oven for 20-25 minutes, or until the logs feel firm to the touch. Remove from the oven and let cool for 10 minutes on the baking sheet.
Reduce the oven temperature to 325°F (165°C). Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick biscotti.
Place the biscotti cut side down back onto the baking sheet. Return to the oven and bake for 8-10 minutes, then flip each biscotti and bake for another 8-10 minutes until crisp and dry.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 496.8 g | 181% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 222.0 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 287 mg | 22% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 2328 mg | 50% | |
*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.
