Italian Anise Biscotti Recipe (2024)

Table of Contents

Biscotti How to make Biscotti Biscotti ingredients: Making Biscotti: step by step Other cookies to enjoy More Breakfast Recipes You may need: Anise Biscotti Ingredients Instructions Video Notes Nutrition Sign up and learn more about Mediterranean flavors More recipe Reader Interactions Comments Leave a Reply FAQs References

Published: Nov 29, 2019 · Modified: Apr 17, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

Light and crunchy biscotti for your breakfast, snack or after dinner treat.

Total time 55 minutes

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Biscotti with a cup of tea with milk, a stack of books, lots of pens and pencils and usually a faint classic or just piano music in the background coming from the radio. This was me studying for exams until midnight, then dragging myself to sleep few hours until the morning. Do you relate?
Hey everyone, come and join me making this delicious super easy aromatic Italian biscotti.

First Published: December 2013 Last Updated: November 2019

Biscotti

Calming and warming biscotti perfumed with anise seeds and the crunch is fabulous. Decorate with ribbons of dark chocolate for an extra fancy look and calories. But seriously, they do not need it, they are just as good plain.
When I was a little girl in elementary and middle school I used to have these biscotti with teat and milk. In high school and college they accompanied my Nescafe cup most the time.
Anise biscotti is one of the most popular and warming winter biscuits in most Arabian countries. It is sold in all Egyptian bakeries year round. When you bake these babes they fill your home with the comfy aroma of anise.

Anise has this distinctive licorice taste and flavor. They pair very well with other aromatic spices like fennel in many sweet and savory dishes through North Africa. Anise seeds are popular int he region for their calming and soothing effects.
Anise tea is one of the popular drinks in the Middle East as well, it is considered one of the main drinks you have to have especially when you have cold. It is believed to help with stomach cramps and coughs. My grandma use to use anise seeds and cloves as breath re-freshener.

How to make Biscotti

Biscotti ingredients:

Flour: I use all purpose flour and haven't yet tried any other kind.
Sugar: to sweeten the biscotti, but I assure you it is not overly sweet.
Baking Powder: used as a leavening agent.
Anise seeds: the main flavor here.
Eggs: I've used large eggs here.
Vanilla extract: for a background flavor note.
Oil: I've used canola oil. I prefer oil here rather than butter.

Making Biscotti: step by step

In large mixing bowl, add eggs, vanilla and sugar.
Beat until you get a foamy mixture then mix in oil.
In a small bowl, combine flour, baking powder and anise seeds.
Add the flour mixture to the egg mixture and mix until you get a firm dough.
Line a baking sheet with parchment paper and form the dough into a long or a rectangle. Mine happened to be like an egg :), but it is ok still tasted amazing though. Smooth the dough with oiled hands.
Bake until edges start to be light brown. Take out of the oven and let it cool down for 10 minutes then slice.
Place slices on cookie sheets side by side. Bake or broil until golden but watch out if you are using the broiler. Turn the slices on all sides and bake until all the sides get this golden brown color.

Let it cool on a rack. Enjoy the relaxing smell of anise with a hot cup of tea/coffee.

Other cookies to enjoy

Egyptian Wedding Cookies, pistachio stuffed.
Butter jam stuffed sandwich cookies.
Cardamom flavored Linzer cookies.
Pistachio and Sesame cookies.

More Breakfast Recipes

When you are in the mood for something sweet, warm and buttery there is nothing better than bread pudding. This Brioche French Toast Casserole needs only 15 minutes prep time and your taste buds will sure thank you.

You may need:

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This Nordic baking sheet is a must for your baking projects.It is super sturdy and does not bend under any circ*mstances.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

Anise Biscotti

Light and crunchy biscotti for your breakfast, snack or after dinner treat.

4.80 from 35 votes

Print Pin Rate

Course: baking, Snack

Cuisine: Mediterranean, Middle East

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 16 servings

Calories: 156.8kcal

Author: Amira

Ingredients

▢ 2 large eggs.
▢ ½ teaspoon vanilla extract.
▢ ½ cup (105g) granulated sugar.
▢ ½ cup (120ml) oil.
▢ 2 cups (266g) all purpose flour.
▢ ½ Tablespoon baking powder.
▢ 1 Tablespoon roasted anise seeds.

Instructions

Preheat oven to 350, Line a large baking sheet or two small ones with parchment paper. Note1
In a deep bowl, whisk together eggs, vanilla extract and sugar. Mix in oil.
In a separate bowl combine flour, baking powder and anise seeds.
Add the dry ingredients to the wet and mix with a spoon or spatula.
Moisten your hands lightly with oil and form dough into a rectangle or a log 0.5 inch thickness.
Bake in the middle rack for 20-25 minutes or until until the top and sides of the biscotti turns light brown.
Remove from oven and let cool down for 10 minutes.
Cut into ½ inch slices, turn slices to one side and bake for another 6-8 minutes to brown.
See Also
45 Recipes We Stole from Our Sisters Oma's Kaiserschmarrn: Austrian Pancake Recipe – German Torn Pancakes 25 Traditional Greek Christmas Recipes Kris Kringle Cookies and Frosting Recipe
Turn biscottis on the other side and repeat browning.
Let them cool down before serving. Store in an airtight container.

Video

Notes

Note1: This solely depends on the size you like for your biscotti to be.

The original post was double this recipe but I decided to half the recipe this time. If you would like to make a big batch, just double EVERYTHING in the ingredients list including the baking powder.

Please check the nutrition disclaimer policy.

Nutrition

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

Mary Malek
November 02, 2023 at 11:27 am
Hello,
I’m a newbie baker so here’s my question - If I double the recipe, should I divide the dough in two batches?
Reply
- Amira
  November 06, 2023 at 12:31 pm
  Yes absolutely you can Mary, nut if you are new to baking I would advice to make only one batch so you do not get overwhelmed.
  Reply
  - Jodie
    December 12, 2023 at 2:54 pm
    I love this recipe. Use a lot of anise and I also add a little almond extract. Delicious!
    Reply
    - Amira
      December 13, 2023 at 10:01 am
      Thank you for sharing, Jodi. Almond extract will surely make these even more delicious.
      Reply
Heidi Beasley
October 11, 2023 at 10:54 pm
Terrific biscotti loved the anise favor but also added 3/4 cup of sliced almonds and a few extra tablespoons of flour. Wonderful texture and cut beautifully. One more important thing. I put dough in fridge for a least an hr to firm it up a little. Worked out perfectly. Will definitely make again!!!
Reply
Brenna
July 28, 2023 at 1:36 pm

Great Recipe! Love it! So easy to make.
Reply
Kim Billhimer
October 20, 2022 at 1:38 pm

Love biscotti cookies grew up on them.
Reply
hallie
See Also
This Old Fashioned Skillet Meatloaf Recipe Will Remind You of Grandma's Cooking
February 07, 2022 at 8:20 am
Hi Amira,
Can I add chopped chocolate, dried fruit, or nuts to this recipe? If so how much would you recommend?
Thanks for all your help!
Hallie
Reply
Marie
December 31, 2021 at 1:40 pm

Delicious!❤️
Reply
- Amira
  December 31, 2021 at 9:44 pm
  Thanks Marie, glad you liked them.
  Reply
Rainie
December 04, 2021 at 4:58 pm
I don’t have anise seeds. Can I just use anise extract? If so, how much? Thx
Reply
- Amira
  December 06, 2021 at 10:37 am
  Yes of course Rainie you can.
  Reply
Candy
September 29, 2021 at 5:42 pm
Can I also add Anise extract for more taste ?
if so how much?
Thank you
Reply
- Amira
  October 06, 2021 at 5:02 pm
  Yes you can Candy, add 2 teaspoons of anise extract for more flavor.
  Reply
Oliver
March 07, 2021 at 9:14 am

Very good! The only thing I did differently from the recipe was add more vanilla extract (I am a vanilla fiend). My family loves them 🙂
Reply
- Amira
  March 08, 2021 at 9:10 pm
  Thank you Oliver for your feedback and comment. I am glad you liked the recipe.. and yes more vanilla please I like it that way too!
  Reply
Hoda
February 24, 2021 at 8:18 pm

Came out perfect! This is a keeper and so easy to make. My son loved them.
Reply
- Amira
  February 26, 2021 at 10:18 pm
  Thank you Hoda, happy you liked it.
  Reply
Sam
December 02, 2019 at 4:22 am
Hi ..I’ve made biscotti before and your recipe looks great but I always get an eggy taste and smell whenever I make cookies with eggs and low sugar amount .. I’ve tried organic etc but same result.. am I doing something wrong ? Ty
Reply
- Amira
  December 02, 2019 at 8:45 pm
  Sam, you might be a little more sensitive to the egg flavor and smell in baked goods. My suggestions for you is to either add anise extract if you can find it easily or try increasing the amount of vanilla extract. Let me know what do you think?
  Reply
Crystal Taylor-Hikal
November 30, 2019 at 8:53 pm

Omg I was just at Starbucks in Virginia a few days ago looking at the Biscotti and thinking how much I needed to learn to make my own. Now you’ve gone and posted this recipe so it’s my challenge for this week! I have a fresh bag of anise seeds straight from Alexandria in the pantry and chocolate ready for drizzling at least half a batch. I found non alcoholic extracts and flavorings of all kinds on Amazon. Check them out. Thank you again Amira for inspiring me to be more creative in the kitchen for my Egyptian hubby and big family. Bundle up!
Reply
- Amira
  December 02, 2019 at 8:40 pm
  Crystal, great minds think alike hehehe. This is a super easy recipe for biscotti really not complicated at all. Enjoy making it and imagine you are there at the beaches of Alexandria eating those :). I love Alexandria and have great memories there with the hubby <3.
  Reply
Denise Beaudoin
January 04, 2018 at 7:17 am

Made the Anise biscotti and they came out fantastic. Would have added some anise extract, the vanilla was OK. First time I make a biscotti - will do it again soon. Did not sift dry ingredients, though it might make it a lighter. thanks for the recipe. PS..my husband is Egyptian and he loved them, reminded him of his Mom's biscotti.
Reply
- Amira
  January 05, 2018 at 9:53 am
  Denise, Thank you for trying this recipe and I am so glad you and your hubby liked it. I am afraid of using extracts as it ALWAYS contains alcohol and we do not consume any alcohol, so if this is ok with you then go ahead and add it I bet it will smells heavenly. Aaaaah moms' cooking and dishes are always the best, it brings back lots of good memories :). If you have any recipe you want to make please do not hesitate to contact me.
  Reply
  - Denise S Beaudoin
    January 05, 2018 at 12:09 pm
    Thanks Amira, that would be Gr8....appreciate your help....will reach out to you for sure.
    Reply
Joanne T Ferguson
December 10, 2013 at 10:37 pm
G'day! Love your recipe and photos too!
I can almost smell the wonderful anise and be perfect dunking right now in my coffee, true!
Cheers! Joanne
Reply
- Amira
  December 19, 2013 at 2:07 pm
  Thanks Joanne, try it if you like anise its smell is soooo relaxing :).
  Reply

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FAQs

What is the secret to making biscotti? ›

12 Tips For Making The Absolute Best Biscotti

Use room-temperature ingredients. ...
Boost the flavor with spices, extracts, and zest. ...
Toss in some add-ins for flavor and texture. ...
Let the dough chill before shaping. ...
Use floured or greased hands to shape the dough. ...
Shape the dough into a smaller loaf than you want.

More items...

May 29, 2023

Get More Info Here ›

What are biscotti called in Italy? ›

Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy they are also known widely by the name cantuccini. These names actually suggest other similar regional products of Italy.

Find Out More ›

Should I chill biscotti before baking? ›

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

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What is a substitute for anise seed in biscotti? ›

I enjoy biting into the anise seed dispersed throughout the cookie dough, however you may also substitute with ground anise seed; anise extract or even anise liqueur.

Keep Reading ›

What does baking soda do in biscotti? ›

Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

Get More Info Here ›

Why cut biscotti diagonally? ›

If you stand up your slices on the baking pan, with a little space in between, they crisp up better. The thing that makes biscotti biscotti is baking them in a log, slicing them on the diagonal, and then baking them a second time so they are crispy all the way through.

What is the difference between Italian and American biscotti? ›

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

Learn More Now ›

What liquor do Italians dip biscotti in? ›

Marsala wine and Vin Santo are the wines of choices for dipping. Most connoisseurs on either side of the pond agree that dipping biscotti into a sweet Italian wine is the perfect end to a hearty Italian meal.

Show Me More ›

What is the difference between biscotti and biscotto? ›

The answer requires a bit of context: in Italy, all cookies are called "biscotti" - it's the direct translation of the word "cookies". In a world where every single cookie is called a biscotto (the singular form of the word) there needs to be a word for what we know to be biscotti.

Explore More ›

Why are my biscotti crumbling when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

See Details ›

How sticky should biscotti dough be? ›

Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it. Chocolate.

Discover More ›

What happens if you forget baking powder in biscotti? ›

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

Read On ›

Can I use cinnamon instead of star anise? ›

Add a ½ teaspoon cassia bark powder or ground cinnamon in place of 1 teaspoon star anise.

Which is stronger anise seed or star anise? ›

Their similar licorice-like flavor makes these two natural substitutes for each other. However, because star anise has a much stronger flavor, you'll need to halve the amount when substituting it for anise seed. Likewise, use twice as much anise seed when substituting for star anise.

Can I use star anise instead of anise seed? ›

Star anise and anise seeds are not the same, although they do share similar flavors and essential oils. Star anise is stronger than anise seed, so if using anise seed as a substitute for star anise you'll want to use ½ teaspoon of anise seeds in replacement for one whole star anise.

Know More ›

How can I make my biscotti less hard? ›

I make Biscotti all the time and for a softer version just cook them less time.. I bake the log for 15 minutes at 375 F then remove from oven let cool. then slice put back in oven for just five minutes standing up... Remove and you are done!

Learn More Now ›

How do you keep biscotti from getting hard? ›

Sifting your ingredients together help avoid the hard middle in your biscotti! Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead. Don't overmix the batter.

View Details ›