Anise Biscotti

Anise Biscotti

This twice-baked cookie is a crunchy treat that makes it perfect for dunking in your coffee or tea, and they also make great holiday gifts because they travel well and last so long. A Bit of Baking History: Biscotti were originally baked twice to dry them out so that they could be stored for long periods of time. They lasted so long, in fact, that Roman legions liked to bring them on campaigns for snacking.


What you need:

  • 2 cups (190 g) all purpose flour
  • 1/2 tsp (2 g) baking soda
  • 1/2 tsp (2 g) baking powder
  • 1/2 tsp (2 g) salt
  • 1 cup (200 g) Redpath Granulated Sugar
  • 2 eggs
  • 1/4 tsp (1 g) almond extract
  • 1 tsp (5 g) ground anise
  • chocolate, for drizzling on cooled biscotti


Anise Biscotti

How to prepare:

1. Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl whisk the flour, baking soda, baking powder, and salt together.


Whisk Dry Ingredients together

3. In a large bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, sugar, and almond extract until light and fluffy.


Eggs and Sugar

Combine Eggs, sugar and Almond Extract

4. Add the flour mixture a little bit at a time, stirring after each addition until just combined.

Adding Flour

Adding Flour

5. Fold in ground anise.

Fold in Anise Seeds

Blend until just combined

Dough is ready

6. Divide the dough in two, then shape each half into a rectangular log. Place each log on baking sheet, two inches apart. Bake for 25-30 minutes or until golden.

Divide Dough into two

7. Let the logs cool for about 10 minutes, until cool enough to handle. Using a serrated knife, cut the logs into slices about 1/2" thick, then return the slices to the baking sheet, sliced side up. Bake for 4 minutes, then turn the biscotti over and bake for another 4 minutes. Let cool completely on the pans. Once cooled, drizzle on some melted chocolate, if you so desire. Note: If you don't want your biscotti to be too crunchy, reduce the time of the second bake.

Slicing Biscotti

Baked twice

Baked Twice

Anise Biscotti