Anisette Toast

Anisette Toast

Made  times
Linda (LMT) 100

"Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime."
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1 h 45 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
  2. Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
  3. Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.


  1. 34 Ratings

Most helpful positive review

The dough is very sticky and soft ... you should not be tempted to add more flour or use your hands to shape. I scoop up a spoonful of dough with a soup size spoon and lay it on the cookie sheet...

Most helpful critical review

I thought they were not going to be ok because after they were baked, the uncut log(and I use that term loosely as it was flat!) was brown around the edges and it looked SO flat. Nevertheless I ...

The dough is very sticky and soft ... you should not be tempted to add more flour or use your hands to shape. I scoop up a spoonful of dough with a soup size spoon and lay it on the cookie sheet...

As I was making this recipe I began to think I had done something wrong. I didn't think these would turn out at all but I was wrong. I'm making these a new staple in my home. Next time I might g...

These are better than delicious! I cut off the ends and ate them while the cookies were baking and they are so delicious I am pulling them out of the oven to eat because they are THAT good!!!! I...

these were very good well enjoyed by my co-workers

I'll admit, I rarely rave about anything in life, but this treat is one to take note of!! I baked the toast on two different types of cookie sheets. The air cookie sheet provided a light blond...

A wonderful recipe! I can't believe how easy they are to make!! They taste exactley like the one you buy but of course better because they are homemade! I also used the spatula to transfer doug...

These were really good especially dunked in coffee. I followed Linda's advice on how to shape them. It was really a good idea. Thanks Linda.

Delicious! I have been searching for a really good anisette toast recipe, and this is it. Just the right amount of anise flavor and perfect for dunking. For variety, you could also dunk ends in...

Fantastic!! These just came out of the oven and they are absolutely perfect. I love anisette toast and now I will certainly have it whenever I want. Very simple, straight forward recipe. Lov...

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