Anise Biscotti: A Tuscan Tradition

Crisp, aromatic, and unmistakably Italian—anise biscotti are more than just cookies. They’re a bite of tradition and a direct link to Italy’s rich baking history. These twice-baked treats are known for their satisfying crunch and subtle licorice flavor. They first appeared in the sun-drenched kitchens of Tuscany, where home bakers created simple, enduring recipes from just a few ingredients.

The word biscotti comes from the Latin bis (twice) and coctus (cooked). The name refers to their two-step baking process: first to bake the dough, and again to dry and crisp the slices. This technique didn’t just enhance texture—it made biscotti perfect for long storage. In a time before refrigeration, they were a practical, portable food for travelers and merchants.

The Role of Anise in Italian Baking

At first, biscotti were plain and functional. Over time, bakers began adding regional flavors. One of the earliest and most beloved additions was anise seed. This sweet, aromatic spice has natural digestive properties and a distinct licorice note. It gave the hard, dry cookie a unique flavor without overpowering its simplicity.

Anise had already been used for centuries in Mediterranean and Middle Eastern baking. Italian bakers embraced it, especially in rural regions where family recipes passed from one generation to the next.

A Taste of the Past

By the 1600s and 1700s, anise biscotti had become more than a travel snack. They were part of celebrations served at weddings, religious holidays, and family gatherings. Italians often dipped them in vin santo, a sweet Tuscan dessert wine, or paired them with strong espresso in the morning. Biscotti filled the gap between dessert and breakfast. That versatility helped cement their place in homes across Italy.

They’re easy to make. With just a few pantry staples, you can bake a batch and taste centuries of Italian history.

Traditional Italian Anise Biscotti

There’s something comforting about the crunch of a well-made traditional Italian anise biscotti, just sweet enough, with that distinct licorice-like aroma from the anise seed. These classic cookies have long held a place at the Italian table, especially after dinner. In many Italian households.

But the charm of anise biscotti isn’t limited to Italy. Around the world, they’ve become a beloved companion to coffee. Whether paired with a bold espresso, a creamy cappuccino, or a frothy latte, biscotti bring balance to the bitterness of coffee with their subtle sweetness and crisp texture.

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Prep Time 20

Cook Time 30

Second Baking 15

Total Time 1 5

Servings: 30 cookies

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
1 cup butter (softened)
1 tsp vanilla extract
2 tsp baking powder
4 large eggs
2½ tsp anise extract or anisette liqueur
¼ tsp salt

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper.
Using an electric stand mixer with the paddle attachment, begin by creaming the butter and sugar together until the mixture becomes light and fluffy. This typically takes around 3 minutes. Gradually add the eggs, one at a time, ensuring thorough beating after each addition. Incorporate the anise and vanilla extracts. As you work, don't forget to use a rubber spatula to scrape down the sides of the bowl to ensure even mixing.
In a separate medium bowl, mix together the flour, baking powder, and salt. Then, gradually add the dry ingredient mixture to the butter mixture in the electric stand mixer.
Using a pastry bag that has a large, smooth tip, shape the dough into 2 logs. Flatten these logs to be about 3 inches wide and place them on baking sheets lined with parchment paper.
Bake the logs at 350°F (180°C) for approximately 30 minutes.
Once you've taken the logs out of the oven, allow them to cool for a brief period, just a few minutes.
With a serrated knife, cut the logs diagonally into slices that are about 1/2 inch thick. These slices may still be slightly warm.
Place the slices back onto the baking sheets and bake them for an additional 15 minutes, making sure to flip them over at the halfway point of baking.
Take the biscotti out of the oven to cool.

Notes

Use Fresh Anise Seeds: For the best flavor, use whole anise seeds, not extract. Toasting them lightly in a dry pan before adding to the dough can help release their natural oils and intensify that classic licorice aroma.

Don’t Skip the Second Bake: That second bake is what gives biscotti their signature crunch. After slicing, lay the cookies flat on a baking sheet and bake until golden and dry. Flip them halfway through for even crispness.

Cool Completely: Biscotti cookies continue to firm up as they cool. Don’t worry if they seem slightly soft right out of the oven, they’ll develop that perfect snap once cooled.

Serving

When it comes to serving anise biscotti, versatility is key. Traditionally enjoyed in Italy as an after-dinner treat, these crunchy cookies are often paired with Vin Santo, a sweet Tuscan dessert wine that softens the biscotti with each dip, creating a warm and flavorful finish to any meal. Outside of Italy, they’re just as beloved alongside coffee favorites like espresso, cappuccino, or lattes, the bold roast enhances the subtle licorice notes of the anise.

For a cozy twist, try warming your biscotti slightly before serving, especially during the colder months. Not a coffee drinker? These cookies also complement black tea, chai, or herbal infusions such as fennel and chamomile, which echo the biscotti’s aromatic depth.

Anise biscotti also shine on a dessert board, paired with fruits, dark chocolate, and nuts, or presented as a thoughtful homemade gift, beautifully packaged and perfect for holidays or special occasions. Whether served with wine, coffee, or tea, anise biscotti bring a touch of Italian tradition to any moment.

Storage

After they’ve cooled down completely, toss them into an airtight container. It’s best to find a cool, dry place for that, somewhere away from the sun. Biscotti can stay fresh for up to two weeks without losing that delightful crunch we all love.

Now, if you’re planning to hold onto them for a while, freezing is a great option! You can keep them in the freezer for up to three months. Just make sure to layer them with some parchment paper in a container or a zip-top bag that’s safe for the freezer.

When you’re finally ready to dig in, just let them thaw at room temperature, or if you’re in a hurry, give them a few minutes in a warm oven to bring back that crispiness. The cool thing about biscotti is their low moisture content, which means they travel really well and store beautifully.