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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 minutes
Cook Time 30 minutes
Second Baking 15 minutes
Total Time 1 hour 5 minutes
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
 

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.