Anise Almond Biscotti
Submitted by djk
Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.
YIELD
30 servingsPREP
45 minCOOK
45 minREADY
90 minThese are real-deal twice-baked Italian biscotti, the kind built for dunking into espresso or vin santo without falling apart. Toasted almonds bring nutty depth and crunch, while a tablespoon of anise seeds adds the licorice-warm flavor that defines traditional Tuscan biscotti.
The two-bake method is what makes biscotti, biscotti. The first bake (35 minutes as a log) cooks the dough through. The second bake (5 minutes per side after slicing) drives out moisture and turns each slice into the rock-hard, dunk-friendly cookie we know. Skip the second bake and you have a biscuit, not biscotti.
The single most common mistake is overbaking the second round. The directions are clear: biscotti will feel soft in the middle when they come out, but they harden as they cool. Pull them too late and they go from crisp to tooth-cracking. Trust the directions and let the cooling do its work.
Pro Tips
- Toast the almonds first as the directions specify. Untoasted nuts taste pale and don’t carry flavor through the long bake.
- Cool the log for the full 15 minutes before slicing. Hot logs crumble under the knife and you lose half your biscotti to ragged ends.
- Use a serrated knife and a gentle sawing motion, not pressure. Pressure cracks the slices.
- Cut on the diagonal for longer, more elegant slices that showcase the almonds beautifully.
Variations
- Swap anise seeds for fennel seeds for a subtler licorice note.
- Add 1 tablespoon of orange or lemon zest along with the almonds for a brighter, citrus-forward biscotti.
- Dip one end of each cooled biscotti into melted dark chocolate for a more dessert-style finish.
Ingredients
Directions
To toast almonds, preheat oven to 350℉ (180℃).
Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.
Set aside to cool, then roughly chop.
Sift together flour, baking powder and salt in a small mixing bowl.
Set aside.
Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.
Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds.
Dough will be stiff.
Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches.
Line baking sheet with parchment paper or aluminum foil (shiny side up).
Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.
Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.
Using a serrated knife, cut roll, on the diagonal, into ½ inch thick slices.
Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side.
Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool.
Allow to cool completely on pan.
Biscotti will keep in a sealed container for up to 4 weeks.
Makes about 2 dozen.
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