Anise Biscotti

My anise biscotti recipe will shake you out of your chocolate chip cookie funk!

You know Newton’s first law of motion? How an object at rest stays at rest, and how an object in motion stays in motion?

Sometimes it feels that way when I haven’t made a new cookie recipe in a while – when I’m at rest, I tend to stay at rest.

It’s easy to not try something new when you’re content using the same basic chocolate chip cookie recipe for every party, potluck, and get together.

I’ve memorized the recipe, I always have the ingredients on hand, I know every direction by heart, and I know every movement around my kitchen.

But because it’s easy for things to stay a certain way, it doesn’t mean they have to.

I’m here to take you out of your inert complacency with making the same recipe – to do something different, fun, and finally put yourself in motion!

Making biscotti is unlike any other cookie, so it really is a big breath of fresh air to physically experience the steps of a more active baking process.

Instead of the easygoing scoop-it-and-forget-it rhythm of a basic drop cookie dough, you get to have far more interactive playtime with biscotti.

After making the dough, you divide it in half, roll out each half by hand to form a log, then slightly flatten it on the pan.

But the fun isn’t over quite yet. We’re still in motion, Newton!

True to its name (FYI, bakers: biscotti translates to “twice baked” in Italian), you bake biscotti in two separate steps:

First, you bake the logs for about 30 minutes. Then, you slice the logs into individual pieces and bake those again until perfectly crisp and dunk-worthy, especially in coffee.

This biscotti recipe has an unmistakably licorice-like flavor of anise, with both crushed anise seeds and anise extract. The first whiff of that aroma is an immediate mental transport to your favorite nona’s kitchen!

The choice is yours when you’re itching to make a homemade cookie: will you choose complacent rest, or energetic motion?

I decided to step away from my usual cookie recipes, and baked a batch of these delicious biscotti. I am loving every single crunchy bite!

And now, it’s your turn!

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Cooking by the Numbers…

Step 1 – Prep Ingredients

Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.

Set out the butter and eggs to come to room temperature.

Lightly toast the slivered almonds in a small skillet at low heat. Cool completely as you measure and prepare the remaining ingredients.

Measure out and crush the anise seeds using a mortar and pestle. They don’t have to be completely crushed – leave some pieces whole for textural difference in the dough.

Whisk together the crushed anise seeds with the flour, baking powder, and salt.

Measure out the granulated sugar. Measure out and combine the vanilla and anise extract.

Measure out the milk and the coarse sugar.

Step 2 – Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until lightly whipped and pale yellow, about 2 minutes.

Add the granulated sugar and continue beating at high speed until fluffy, about 5 minutes.

You can also make the dough using a hand mixer.

Step 3 – Add the Wet Ingredients

Reduce the speed to medium and add the eggs one at a time, beating well after each addition.

The mixture may look curdled at first, but continue beating after each addition until you create a homogenous mixture. Scraping down the sides and bottom of the bowl and beating again after the eggs are added will also help with creating a smooth mixture.

Add the vanilla and anise extracts and beat until completely incorporated.

Step 4 – Add the Dry Ingredients

Add the dry ingredients mixture to the bowl and beat on low speed just until blended and a thick batter forms. Be sure you are on LOW SPEED – you don’t want any flour explosions in your kitchen!

Add the nuts and mix until just combined. The dough will be thick, and slightly soft.

Before moving on to the next step, it’s a good idea to check the bottom of the bowl to make sure there are no remaining bits of dry ingredients. Use a sturdy spatula or bench scraper to incorporate anything that remains into the dough.

Step 5 – Cut and Shape

Transfer the dough to a lightly floured work surface and divide in half with a knife or bench scraper. For the most accurate sizing, you can use a kitchen scale to weigh each half.

Working with one piece at a time, gently roll the dough into a 12-inch log and carefully transfer it to one side of one of the prepared baking sheets.

Shape and flatten the dough on the baking sheet into a slightly domed rectangle about 12 inches long and 3 inches wide.

If the dough is a little sticky as you shape, you can lightly flour your hands while you handle the dough.

Repeat with the remaining dough, transferring the log to the other side of the baking sheet with a few inches of space in between.

The dough will spread slightly, so make sure there is enough room between the logs and around the sides.

Step 6 – Bake Logs

After shaping, brush the logs with milk, and sprinkle with the coarse sugar. This will add a nice sweetness and crunch to the top!

Immediately transfer the baking sheet to the oven.

Bake until the logs have puffed and spread slightly and the edges are lightly golden, about 25 to 30 minutes. Remove from the pan from the oven and let the logs cool on the pan for 30 minutes.

The logs will still be warm to the touch at this point – but it’s completely fine to carry on to the next step!

Step 7 – Cut Logs

Because the logs are still warm and soft, be careful when transferring them to a cutting board – they can break! Use a large spatula or bench scraper to support the bottoms as you move them.

With a sharp chef’s knife or a serrated knife, cut the logs into 1/2-inch-wide slices at a slight diagonal.

Each log should yield about 12 slices, but don’t be upset if you only get 10! The yield can vary slightly depending on the shaping and baking.

Step 8 – Bake Slices

Transfer each slice to the second prepared baking sheet. You can fit them all on the same pan, leaving about 1/2 inch of space between each cookie.

At this point in the baking process, they will not spread, so you do not need too much space between each one.

Return the biscotti to the oven. Bake until the edges are golden and they are solid to the touch, for about 10 to 12 minutes.

Step 9 – Cool and Serve

Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes. Transfer to cooling racks to cool completely before serving.

Enjoy!