Anise Almond Biscotti Recipe -
Anise Almond Biscotti Recipe

Anise Almond Biscotti

Recipe by  

"Enjoy the unique flavor of these Italian cookies with a steaming cup of coffee of espresso."

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Original recipe makes 84 biscotti Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F. Grease large cookie sheet. In a large bowl, add first 6 ingredients. Blend, using an electric mixer, on low speed. In a separate bowl, whisk together eggs and vanilla. With mixer running, slowly pour egg mixture into bowl. Mix just until the dough comes together. Do not overmix.
  2. Divide dough in half and shape each half into a 12x2-inch log. Place logs onto cookie sheet. Bake 30 minutes or until slightly risen and firm to touch.
  3. Remove cookie sheet from oven. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/4-inch slices. Place slices in single layer on ungreased cookie sheet.
  4. Bake at 350 degrees F for 10-13 minutes or until crisp and golden. Cool on cookie sheet. Store in a covered container.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2003

This recipe is not only easy, easy,easy to make but it is also incredibly delicious. I made several batches at Christmas to give to friends and family. I put them in large mason jars and cut a circle of fabric to cover the lid. Then I tied a festive ribbon around the fabric. Absolutely everyone who received these loved them.

Most Helpful Critical Review
Oct 05, 2003

I was surprised not to find butter as an ingredient and when I made the dough it would not form together.I then added 1/2 cup butter and although not mixed properly they turned out good but very crumbly.The recipe did not make 80 but more like 3 1/2 doz.I liked the taste and will try this again but mixing the butter with the sugar as in other biscotti recipes. Sue


10 Ratings

Dec 02, 2002

This was my first attempt at making biscotti. These are delicious and very easy to make. I dipped the tops in chocolate for an added treat. Will definitely make these again and again. Thanks for sharing this recipe.

Jan 02, 2006

I made these at Christmas and really liked them. And I used Splenda for Baking instead of the sugar. I put all of the dough in a circular loaf on the center of the pan and baked them. When I sliced them, they were more like the biscotti in the coffee shops. I'll make them again!

Dec 10, 2005

These biscotti are the closest to my Italian Grandmother's recipe. They are tasty, hard enough to dip in coffee, and bake nicely. Very east recipe and a classic Xmas cookie.

Jun 23, 2008

Very easy and first time making biscotti as well. When making the dough I needed to add a fourth egg because there just wasn't enough moisture to bring it together properly, maybe because I mixed it by hand?

Jan 12, 2007

Delicious! Very similar to coffee shop biscotti. I have tried other recipes containing butter before but the cookies were always too soft for my taste. These were very dry -- just like the ones you buy! I made two changes -- since I had only two eggs, I substituted 1/4 c liquid egg product and (I think because of that) I had to add about 1T of oil to make the dough stick together. For me, the recipe made 24 "standard" coffee-shop sized biscotti (with assorted ends), far less than stated, but what I expected. Very good and very easy!

Nov 06, 2006

I tried this recipe and frankly it was a sticky mess until I added more flour. I am at a high altitude so maybe that was part of it and I think I may have added a little too much flour (about a cup more). I am going to try it once more because what I ended up with had a nice flavor-just not the right texture. Maybe adding just 1/2 cup more flour next time.


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  • Calories
  • 36 kcal
  • 2%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 18 mg
  • < 1%

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

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