These are my mom Mary’s Anise Biscotti – by the way, “biscotti” means twice-baked in Italian! Have you ever had a biscotti so good that you immediately want to dunk it in your coffee? Or maybe they appear at Christmas or Easter and steal the show. If you’re a fan of store-bought biscotti, you’ll absolutely fall in love with my mom’s homemade version. They’re just the right sweetness, perfectly baked – not too hard – and filled with amazing anise flavor. I can’t wait for you to make these!
Mary’s Anise Biscotti
Equipment
- 1 medium frying pan
- 1 cookie sheet
- 1 stand mixer
Ingredients
- 2¼ cup all-purpose flour
- 3 eggs, room temperature
- 1/2 cup butter, salted, room temperature
- 3/4 cup granulated white sugar
- 3/4 cup almonds, toasted, chopped
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp lemon zest
- 1 tsp brandy liquor, optional
- 1 tsp baking powder
- 1 tsp anise seeds
Instructions
- Preheat the oven to 375°F.
- In a frying pan over medium heat, toast the almonds for a few minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let them cool completely.Once cooled, chop the almonds to your preferred size.
- In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the brandy, vanilla extract, almond extract, lemon zest, and anise seeds.Sammy’s tip: If you skip the brandy, add an extra teaspoon of vanilla extract.
- In a separate bowl, whisk the flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.Fold in the chopped almonds.
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. The dough will be soft, so flour your hands lightly if needed.
- Place the logs on a parchment-lined baking sheet, adjusting shape if needed.
- Bake for 20–25 minutes, until lightly golden. Remove from the oven and cool on a wire rack for about 20 minutes. Discard the parchment.
- Reduce oven to 325°F. Slice the logs diagonally into ½-inch thick pieces with a serrated knife.
- Arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, flip them, and bake another 10 minutes.
- Cool completely on a wire rack. Store in an airtight container for 7–10 days, or freeze for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why are biscotti baked twice?
Biscotti are baked twice to give them their signature crisp texture, perfect for dipping in coffee or tea.
How do I store these biscotti?
Store them in an airtight container at room temperature, and they’ll stay crisp for about 7 to 10 days.
Can I freeze biscotti?
Yes! Biscotti freeze well—store them in a sealed container and thaw as needed.
