Anise Biscotti Recipe -
Anise Biscotti Recipe

Anise Biscotti

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 40 mins


  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 More Reviews

Most Helpful Positive Review
Nov 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!

Most Helpful Critical Review
Feb 01, 2010

I found the logs spread out and became flat thereby burning the bottoms. Tried several times and always same result. Don't know if should cut down on liquid. 1

Feb 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.

Oct 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.

Dec 21, 2008

These were really good but as others suggested, I upped the anise content and I would do even more the next time. I made only a single loaf and upped the extract to just over a tsp and 2 Tbs anise seed. I think next time I'll add another half tablespoon of seed and a few more splashes of extract. Also used 5% cream for the liquid per Sweetooth instead of brandy and it worked great. I am brand new to biscotti as of this recipe and if you are too MAKE SURE YOUR LOAVES ARE FLAT. Mine was too tall, had to bake it too long (so the ends dried up)and when I went to cut, the middle still wasn't completely baked through so the tops of my cookies crumbled. This is why I do test batches :)

Dec 27, 2006

I found this recipe a couple of years ago, and loved it! As I am the only one in my family with a taste for anise, I modified this for Orange Pecan Biscotti substituting Gran Marnier for the Brandy, grated orange peel for the anise seed, orange extract for the anise extract and toasted chopped pecans for the almonds. Delicious! It is my family and friends' favorite. My brother can't stop eating them once he starts!

Jan 26, 2007

This is the easiest and best tasting recipe I have ever tried - threw out all my other biscotti recipes. This one is a keeper. Family loved them - gone in 2 days - will have to double next time. I followed the recipe exactly as posted and used convection bake on my oven.

Feb 08, 2008

Everything about this recipe turned out colossal. The size of my biscotti, the size of the anise seeds I used and the flavor! Very good recipe, brings back childhood memories of Easter. Next time will shape loaves smaller and use mortar and pestle on seeds to try to incorporate seeds more into dough. Thank you Laria!


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  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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