Take a bite out of history with the most authentic Italian flavor profile of them all! Long before chocolate chips and cranberries were introduced, traditional biscotti relied on the warm, slightly spicy, and highly aromatic essence of anise. Featuring both toasted anise seeds and a dash of anise extract, this recipe delivers a bold, unmistakable licorice note that pairs magnificently with a robust espresso or a sweet dessert wine.
Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Granulated sugar (for that classic crispness)
- 1 tsp Baking powder (provides the essential rise)
- 1 tbsp Whole anise seeds (lightly crushed in a mortar and pestle to release their fragrant oils)
- 3 large Eggs (room temperature)
- 1 tsp Anise extract (deepens the licorice flavor profile significantly)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and the crushed anise seeds.
- In a separate medium bowl, beat the eggs together with the anise extract and vanilla extract until fully combined and slightly frothy.
- Pour the wet egg mixture directly into the dry ingredients. Use a sturdy wooden spoon or your hands to mix until a stiff, cohesive dough forms. Traditional anise biscotti do not use butter or oil, making the dough quite dense—this is exactly what you want!
- Transfer the dough onto a lightly floured surface. Divide it equally into two halves. Shape each half into a log measuring roughly 9 inches long by 2.5 inches wide. Place them onto the prepared baking sheet, leaving ample space between them.
- Bake in the preheated oven for 25 to 30 minutes, or until the logs are firm to the touch and boast a pale golden color.
- Remove from the oven and allow the logs to cool on the baking sheet for exactly 10 to 15 minutes. Immediately lower your oven temperature to 325°F (165°C).
- Move the slightly cooled logs to a cutting board. Using a very sharp serrated knife, slice the logs straight across or on a slight diagonal into 3/4-inch thick slices.
- Arrange the slices cut-side down on the baking sheet. Bake for 8-10 minutes, flip each piece over carefully, and bake for an additional 8-10 minutes until they are thoroughly dried out and crisp.
- Transfer the baked biscotti to a wire rack to cool completely. The anise flavor will actually deepen and mature if stored in an airtight container for a day or two before serving!
Nutrition
Calories: 158kcalCarbohydrates: 33gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 47mgSodium: 54mgPotassium: 40mgFiber: 1gSugar: 17gVitamin A: 68IUCalcium: 30mgIron: 1mg