Anise Biscotti: A Crisp, Dunkable Recipe

Biscotti are cookies with a plot twist: they are baked twice, first as a soft log, then as slices dried in the oven until they snap. That second bake is what makes them a good dunker, and anise is one of the loveliest flavors you can give them. One thing to settle first, though, since the question comes up constantly.

Anise Essential Oil

Our own Anise Essential Oil, in sizes from 0.5 oz to bulk.

From $8.99

Shop Now →

Which anise goes in the dough

Flavoring that goes into food has to be sold and labelled for food. Our Anise Essential Oil is for aromatic and cosmetic use and is not for internal use, so it stays out of the kitchen. For this recipe, use a food-labelled anise extract from a grocer or baking supplies seller. If you would rather cook with a food-labelled anise oil, follow its label, since oils are far stronger than extracts; our oil versus extract article and baking conversions article explain how much they differ.

A quick note on what biscotti are

The name comes from medieval Latin for twice-cooked, and the second baking made them dry enough to keep for a long time. The classic biscotti di Prato from Tuscany are flour, sugar, eggs and almonds with no fat, served with Vin Santo for dunking (Wikipedia, Biscotti). Anise is a popular regional and modern addition, and the butter in the recipe below gives a slightly more tender bite than the traditional version.

Anise almond biscotti

The proportions follow a published anise biscotti from The Clever Carrot (about 28 to 32 pieces) with the almond amount scaled from a classic Italian recipe. Flours differ, so expect to adjust slightly.

Ingredients

2/3 cup (about 95 g) whole almonds, toasted
120 g (8 tablespoons) unsalted butter, softened
150 g (3/4 cup) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons food-labelled anise extract (up to 1 tablespoon for a stronger flavor)
265 g (about 2 cups) all-purpose flour, plus extra for the board
1 1/2 teaspoons baking powder
Pinch of salt

Method

Heat the oven to 325 F and line a baking sheet with parchment.
Beat the butter and sugar until light, then beat in the eggs, vanilla and anise extract.
Stir in the flour, baking powder and salt, then fold in the almonds. The dough will be sticky, so flour your hands and board.
Shape into one or two flat logs about an inch thick on the sheet.
Bake 25 to 30 minutes, until set and lightly golden. Let the logs cool until warm but not hot.
Slice on a slight diagonal with a serrated knife, lay the slices on their sides, and bake about 20 minutes more, turning once, until dry and crisp.
Cool completely on a rack. They crisp further as they cool.

What the dough should feel like

Biscotti dough is not a gentle, silky cookie dough, and that surprises people the first time. It is sticky, a little heavy and happiest when you handle it as little as possible. Flour your hands generously, pat the logs into shape rather than rolling them, and do not worry if the surface looks rough before it goes in the oven. It smooths out as it bakes, and the slightly craggy top is part of the charm.

Tips for a good snap

Slicing while the log is warm keeps the pieces from crumbling, and a serrated knife with a sawing motion works better than pressing down. If your slices come out softer than you like, give them a few extra minutes on the second bake. For flavor, start with the lower amount of extract: you can add more next time, but you cannot take it out of the dough.

Little changes to make it yours

Once the basic log makes sense to you, biscotti are one of the friendliest cookies to vary. A few ideas, each worth changing one at a time so you know what you liked:

Swap the nut. Toasted hazelnuts or pistachios sit nicely beside a licorice-like flavor, and leaving the nuts out gives you a plainer, more delicate slice.
Add citrus zest. A little orange or lemon zest beaten in with the butter and sugar brightens the sweetness.
Dip the ends. Once the slices are completely cool, a dip in melted chocolate and a rest on parchment turns them into something giftable.

How to serve them

Biscotti are made for a hot drink. Set a plate of slices beside strong coffee or a mug of warm milk and let people dunk as long as they like. You will notice the crisp slice soften at the edge while the middle stays crunchy, and the anise flavor seems to open up in the warmth. Stored in a tin with a good lid, they make an easy thing to have on hand when someone drops by.

Biscotti keep well in an airtight tin, which makes them a favorite for gifts, and if you like that idea our holiday gift article has more. Curious why anise and baking go together so naturally? Anise in holiday baking traditions traces the history, and if you have anyone pregnant, nursing or on medication at the table, ask a pharmacist or physician about concentrated anise flavorings first.