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Anise Biscotti

Anise Biscotti

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Laria Tabul

Laria Tabul

Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
  2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
  3. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
  4. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
  5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
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Reviews

Sweetooth
160

Sweetooth

11/22/2006

Yum! Yum! Yum! I have been looking for a while for an outstanding biscotti recipe to use as a base, and I do believe this is it! My favorite kind is Toasted Almond with Cranberries. I use about a cup of toasted, slivered almonds, and a handful of dried cranberries chopped fairly small for a sprinkle of color and tartness. I use 2t of almond extract in place of the anise extract and 1/3 cup of milk (or half and half) in place of the brandy. I leave out the anise seed. Overall, this is a very simple, so-far-foolproof biscotti recipe that is easily adapted for use with whatever ingredients you have on hand. I'm so thrilled to have come across it!

JILL M.
95

JILL M.

2/17/2003

This biscotti is delicious! I've made it several times even substituting almond extract for the anise extract with terrific results. The tops can be dipped in melted chocolate for a special treat. I made several batches at Christmas time and wrapped them up as gifts for co-workers.

ONEOFFOUR
85

ONEOFFOUR

10/13/2005

GREAT won't last a month. Had to make a new batch after one week. Had to use apricot brandy for a batch and it was a bonus. I will try other brandies but fear to change what is perfect. I did set out butter and eggs to room temp. before using. Sifted flour into measuring cups and tried to not beat too much when adding dry ingredients.

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