Anise Biscotti: Crunchy, Great for Dunking, and Virtually Irresistible

I realized this morning that I was starting to forget what it felt like to post a blog entry. And that that was probably not a good sign.

An image of two trays filled with anise biscotti with chocolate topping.

I don’t really know what to say about it. I mean, it’s the strangest thing.

Over the last few weeks, I’ve made homemade chicken stock, chicken and rice soup, homemade puff pastry, goat cheese tarts, pistachio biscotti, roasted vegetables, pizza. In almost all cases, I’ve taken no photos, I’ve planned no blog posts, I’ve just made and eaten and moved on. Who am I?

Maybe it was finishing Project 365: marathon runners get to rest for a while, right? Maybe it was starting a new year.

Maybe it was being busy and feeling like simplifying my to-do list meant cutting time here. Whatever the case, hello again.

I’ve missed you. So let’s catch up a little.

I spent the end of 2010 and beginning of 2011 out of town, in Nashville — a place that just may become my new home if I can work out a living arrangement sometime soon — and on the first of the year, we drizzled chocolate onto anise biscotti that looked just like these (but were not, actually, these, as I didn’t even bring my camera on the trip). I just read that last parenthesis and shook my head.

A close up image of anise biscotti with melted chocolate drizzled over it.

You know that law about how objects in motion tend to stay in motion? I guess objects not in motion, well, let’s just say it’s easy to not blog when you haven’t been blogging — kind of like it’s easy to not clean the bathroom when you haven’t for a while, or easy to not pick up the phone when you’ve forgotten for a few weeks, or easy to stay in your pajamas on a Monday morning at 2:30 PM because you’ve gotten caught up with work on your computer and you’re in the flow of things and time just flies by.

Reading this post is starting to feel like a giant sigh. But the good news is, just because it’s easy for things to stay a certain way doesn’t mean they have to.

I mean, look, here I am writing a post! There you are, back at work in January!

So it’s possible to do something different — to work out this afternoon instead of staying in your pajamas for example, or to go bake biscotti like you’ve always thought you should. I’ll even help you with that last part.

This version, which I ended up making all over again last week, a few days after ringing in the new year, because seriously I enjoyed them that much, are packed with that unmistakably licorice flavor of anise, an ingredient I don’t get enough of.

We made all kinds of modifications to the original recipe, halving it and swapping brandy with yogurt and adding spices and extra anise seed, and the result is really incredible: crunchy, sturdy enough for dunking in a hot drink, slightly sweet, and virtually irresistible every time you walk into the kitchen and see them on the counter.

An image of chocolate drizzled anise biscotti.

Of course, you could resist them if you really wanted to — just like I’m forcing myself to get out of bed once I click publish. But you know what I mean.

Anise Biscotti
Makes about 25 biscotti

A word about anise seed: When I say I don’t get enough of it, I mean I never bake with it. Ever. So instead of buying a whole container of it for close to $10 when I wanted to make these biscotti, I went to those handy little bulk bins in the beauty section at Whole Foods, spending under a dollar for just enough in a little plastic bag.

Things like this make me very happy.

Ingredients:
1 cup of sugar (I used Sucanat, just under a cup)
1/2 cup unsalted butter, softened
2 eggs
2 1/4 cup flour (I used white spelt)
2 teaspoons baking powder
1/3 teaspoon salt
1/6 cup yogurt (I actually mixed it with water)
3/4 teaspoon of ground anise
1/2 teaspoon of vanilla extract
Dashes of cinnamon, nutmeg
1 cup chopped almonds
2 tablespoons of anise seed
Optional: a 3.5-ounce bar of dark chocolate, chopped

Directions:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In large mixing bowl, beat sucanat and butter until light and fluffy. Add eggs one at a time, beating well after each addition.

In another bowl, combine yogurt, crushed anise, vanilla, nutmeg and cinnamon. In a third bowl, combine flour, baking powder and salt.

Alternately add dry ingredients and liquids to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

With wet hands, form the dough into a long, wide log diagonally across the baking sheet. Bake about 30 to 35 minutes or until golden and firm to the touch.

Place cookie sheet on rack and cool completely. Reduce the oven temperature to 250 degrees F.

Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

Bake for about an hour, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Optional: After the biscotti have cooled, melt chocolate pieces in a double boiler and drizzle over the biscotti as you like.

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

16 thoughts on “Anise Biscotti: Crunchy, Great for Dunking, and Virtually Irresistible

  1. We make anise biscotti in Morocco and it is so delicious (provided one likes the flavor of anise). Yours looks fantastic! I’ll remember to drizzle mine with chocolate next time. It’s a nice touch.

    Nisrine

  2. Ahh, biscotti with anise is one of my favorites, but I’ve never made them with yogurt before. And I’m right there with you on the hole staying in motion thing!

  3. I know exactly what you mean- out of sight, out of mind! But we are happy to see you return 🙂 I’m not an anise fan, but I do love biscotti, so a simple spice substitution is all it would take 🙂

  4. Tim, They were some good biscotti.

    Alicia, Bonus: it’s supposed to be good for digestion.

    Dinners & Dreams, Thanks!

    Jacqui, It was such a random sub but the key was keeping the amount of liquid. I imagine you could use all kinds of things!

    Siri, Thank you!

    Found Hound, Isn’t that truth? Thanks for your support anyway! And you’re right–I’d love to hear what you use instead!

    TJ, : ) I’ve lived in Florida, and my brother lived in Texas. HOT!

    Susan, Thank you!

  5. Hi Shan!
    I’m back from oblivion too! I’m aka retro. Yeah, you’re so right about everything. Like it’s just so easy to do away reading food blogs when you started it. anyway one of the reasons why I haven’t been here because I fasted (wasn’t supposed to say that but..).
    Anyway, so I can’t possibly ogle at all these recipes because I’ll be tempted.

    Anyway, I do miss this blog and your fresh posts. Don’t worry about taking a break. Your writing doesn’t diminish one bit. 🙂

    Happy New Year! 🙂

  6. Welcome back! I totally agree it’s good to do something different. Like I had mentioned assigning myself recipes from recipe folder in my in box, the folder stuffed with recipes from magazines (ok, it really is a stack of clippings that I’m meaning to organize in this folder I bought) and of course recipes from your blog. Last weekend I made the balsamic chicken, asparagus, roasted red potatoes, and the cheddar garlic biscuits. My friends loved the meal so much that they asked for the recipes! I was going to make the chicken fingers for dinner tonight but forgot about the couple hours the chicken needs to sit in the batter. Guess that one will have to wait until the weekend!

  7. Fantastic blog…a newbie…I am an instant fan and very impressed. I have EXACTLY the same food philosophy (read your welcome page)…and have nearly worn out my Bon Appétit magazines from eons ago….

    I live in France with my French hubby and hybrid flock of three university young adult children!

    I have already archived five of your recipes…and will come back for more…a certainty.

    Thank you for existing, creating and the constant giving of your culinary acumen!

  8. Whoops…prior to getting “carried away” by the brilliance of your blog…I meant to ask whether the yogurt could be replaced with Ricard (Pastis) …I have an aunt who will be sampling this wonder of a recipe ..yet does not “do” dairy…Thanks for any subbing ideas!

    • Thank you so much, Donna. We’re touched by your kind words! As far as the ricard/pastis, it’s very possible it would work! Please let us know how it goes!

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