Double Anise Biscotti

Written by
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Carroll Pellegrinelli
Updated 06/12/21
Double anise biscotti recipe

The Spruce
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 24 servings
Yield: 24 cookies
Nutritional Guidelines (per serving)
198 Calories
9g Fat
27g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24
Amount per serving
Calories 198
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 17%
Cholesterol 36mg 12%
Sodium 203mg 9%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 4g
Vitamin C 0mg 0%
Calcium 60mg 5%
Iron 1mg 8%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Double Anise Biscotti makes a great cookie to give away as holiday gifts to friends, family, and coworkers. It's not too sweet and the anise flavor is subtle enough to go with any flavored tea or coffee.

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Ingredients

  • 3 1/4 cups flour

  • 1 tablespoon baking powder

  • 3/4 teaspoon salt

  • 1 1/2 cups sugar

  • 10 tablespoons butter, melted

  • 3 large eggs

  • 1 tablespoon anise extract

  • 2 teaspoons ground aniseed

  • 1 cup slivered almonds, lightly toasted and hand crushed

Steps to Make It

  1. Gather the ingredients.

    Ingredients for double anise biscotti
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  2. Preheat to 350 F.

  3. Line a baking sheet with parchment paper.

    Line a baking sheet
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  4. Mix together the flour, baking powder, and salt with a wire whisk.

    Mix together
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  5. Using an electric mixer or stand mixer with a paddle attachment, cream the sugar and butter until light and fluffy.

    Add eggs
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  6. Add eggs in one at a time.

    Add egg
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  7. Mix in the anise extract and ground seeds.

    Mix in anise
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  8. Gradually add in flour mixture until well combined.

    Gradually add flour
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  9. Add and hand-stir almonds.

    Add almonds
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  10. Divide dough in half. Shape into logs or any desired shape and place on sheet.

    Divide dough in half
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  11. Bake until golden brown, about 30 minutes and cool completely, about 25 minutes.

    Bake
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  12. Slice logs diagonally. Discard parchment and place log slices cut-side down on the baking sheet. Bake for 12 minutes. Turn and bake for another 8 minutes or until just beginning to color.

    Slice logs
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  13. Serve and enjoy with coffee or tea.

Tip

  • This biscotti can be prepared one week ahead. Store in airtight container at room temperature.