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Anise Biscotti

My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking—the aroma seemed to fill every room. —Esther Perea, Van Nuys, California
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    3-1/2 dozen


  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons crushed aniseed
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1-1/4 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup blanched almonds, toasted and finely chopped
  • 2 teaspoons milk


  • Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
  • In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture.
  • Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar.
  • Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.
  • Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans.
  • Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

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  • Joe
    Dec 31, 2020

    I tried several different recipes, but this is the one I like best (along with family). Flavor and texture are perfect. Making them for the 4th time. I made an adjustment, however. I found the 375 temp to be too high. The first time it was browned on the outside, but not fully cooked through. Most recipes call for 350 so I used that and it came out perfect. I also used parchment instead of foil. This will be my "go to" base as I try some other flavors. Thanks!

  • gk33061
    Jan 6, 2019

    I made this for my father-in-law who was missing his anise Christmas cookies. I have never been a fan of anise, but I like this recipe; he liked it too.

  • FamilybakerLisa
    Dec 23, 2012

    These cookies have a beautiful texture and flavor! Follow every instruction here and you will have fabulous cookies to share with loved ones! This is now one of my favorite recipes that I will make again and again!