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Horizontal image of rows of biscotti on a white surface.

Anise Biscotti

  • Author: Nikki Cervone
  • Total Time: 1 hour, 45 minutes
  • Yield: 24 cookies (12 servings) 1x


Anise biscotti are delectably aromatic treats with crushed anise seed and extract. You’ll enjoy dipping each crunchy cookie in your hot coffee.


  • 1 1/2 sticks (6 ounces) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon anise extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons anise seeds, crushed
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons whole milk
  • 1/4 cup coarse sugar, for sprinkling


  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
  2. 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.
  3. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and beat again briefly. Add the vanilla and anise extracts and beat until completely incorporated.
  4. Whisk together the flour, crushed anise seed, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed just until blended and a thick batter forms. Add the nuts and mix until just combined.
  5. Transfer the dough to a lightly floured work surface and divide in half. Working with one piece at a time, gently roll the dough into a 12-inch log and carefully transfer to one side of a prepared baking sheet. Shape and flatten into a slightly domed rectangle about 12 inches long and 3 inches wide. Repeat with the remaining dough, transferring the log to the other side of the baking sheet with a few inches of space between the logs.
  6. Lightly brush the top of each log with the milk and sprinkle with coarse sugar.
  7. Transfer the baking sheet to the oven. Bake until the logs have puffed and spread slightly and the edges are golden, about 25-30 minutes. Remove from the pan from the oven and let the logs cool on the pan for 30 minutes.
  8. Carefully transfer the par-baked dough to a large cutting board. Using a sharp chef’s knife or a serrated knife, cut the logs into 1/2-inch-wide slices at a slight diagonal. Each rectangle should yield about 12 slices.
  9. Place each slice cut side down on the second prepared baking sheet. Return the biscotti to the oven and bake until the edges are golden, about 10-12 minutes.
  10. Remove the baking sheet from the oven, and let the cookies cool on the baking sheet for 10 minutes before transferring to cooling racks to cool completely.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: anise, biscotti, almonds