Crisp and buttery and jam-packed with anise flavor this Anise Biscotti is not only a holiday favorite, but a year round favorite! Minimal ingredients and a super easy recipe that you’re going to want to make time and time again. Perfect alongside your tea or coffee!
Seriously guys, I’ve been having such a great time baking holiday cookies this year! I started way back in July. I can’t tell you how many cookies we’ve tested along the way.
If I had to pick a favorite recipe this Anise Biscotti would be it. I’ve always had a love for anise spice. Ever since my mom made my Great Aunt Ag’s Anise Seed Sugar Cookies, I’ve been hooked.
Why You’ll Love This Recipe
These cookies are buttery and ultra-crispy with that delicious flavor of anise that will knock your socks off! I decided on double the anise flavor too…anise seed and anise extract. Fabulous flavor without being overpowering. If you’re an anise lover, you’ve got to batch a batch! ASAP!
Ingredients You’ll Need
- unsalted butter
- granulated sugar
- anise seed
- anise extract
- vanilla extract
- all-purpose flour
- baking powder
If you’re new to biscotti they’re an Italian cookie that’s twice baked. When you make biscotti you first make your dough into a log and bake it. Once the first bake is done, you’ll cut the logs into slices and bake again to give the cookies their signature crispness. They’re perfect for dipping in your coffee.
They’re also perfect for gifting this holiday season because they travel well. I mean who wouldn’t love a little cellophane bag loaded with biscotti and tied with a festive little holiday ribbon?
The first step is to whisk together your flour, anise seed, baking powder and salt.
Next up, you’ll cream your butter and sugar together, followed by your eggs, one at a time and both your extracts.
You’ll slowly add your flour mixture to your butter mixture until it’s just combined.
Then you’ll form the dough into a ball and then cut the ball into two equal portions. On a lightly floured surface you’ll need to form each portion into a log that’s about 2 inches wide and roughly 8-10 inches long.
You will place the logs on a parchment-lined baking sheet making sure to space about 4 inches apart because they will spread. To flatten my logs I gently pat with the back of a spatula and carefully tap.
The logs will first bake for 30 minutes. They’ll be golden brown and a bit crackly on top.
They will need to cool on the tray on a wire rack for about 25 minutes before the second bake. After 25 minutes, using a serrated knife, slice the logs on the diagonal into roughly 1/2-inch slices. Transfer the slices to your baking sheet and bake for an additional 20 minutes, flipping half way through.
This second bake will give you that signature biscotti crispy texture that you’re looking for.
I made this anise biscotti so many times over the summer and what I didn’t enjoy myself, I gifted to friends who loved it too.
You need to try this biscotti if you’re an anise lover friends. Once you bake a batch, you’ll want to bake another! It can’t be beat this holiday season! It’s got all the cozy, warm Christmas vibes!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Anise Biscotti
Don’t skimp on the anise flavor friends. Use the seeds and the extract. You can find both in the spice section at your local market.
These travel beautifully. They’re great packaged in little cellophane bags tied with a pretty holiday ribbon as gifts for family and friends.
More Delicious Holiday Cookie Recipes to Enjoy
Anise BiscottiPrint Recipe Pin Recipe
- 2 cups all-purpose flour, plus two tablespoons if needed
- 2 tsp. anise seed
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp. anise extract
- 1 tsp. vanilla extract
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together your flour, anise seed, baking powder and salt.
- Cream butter and sugar with a hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, followed by both extracts, until mixture is well combined.
- Slowly add the flour mixture to the butter mixture, adding the extra two tablespoons of flour if your dough appears to be too sticky. I added the extra two tablespoons. Form the dough into a large ball and then divide the dough into two equal portions.
- Lightly flour a work surface and form each dough portion into logs about 8-10 inches long by 2 inches wide. Pat the top of your logs gently with a spatula to flatten them to about 3 inches wide.
- Place the logs on your prepared sheet about 4 inches apart. Bake for 30 minutes until the tops are golden and slightly crackly on top. Let the logs cool for about 20 minutes before using a serrated knife to cut the logs into roughly 1/2-inch slices. Place slices back on your baking sheet and continue to bake for 20 minutes, flipping the slices halfway through. The biscotti at this point will be a darker golden color. Remove from the oven and let cool on wire rack.