Mary's Anise Biscotti
These are my mom Mary’s perfect anise biscotti—fragrant with anise, lightly sweet, and delightfully crisp. They have just the right balance of flavor and texture, making them a delicious treat to enjoy with your morning coffee or afternoon tea.
Servings: 36 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
Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 37mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg
