Biscotti {Mandel Bread}

This recipe sits right at the crossroads of Italian biscotti and Jewish mandel bread, and the anise flavor running through it is bold. Anise seed, star anise, and a generous pour of anisette liqueur all go into the dough alongside bright lemon zest, giving these twice-baked cookies a licorice punch that’s unmistakable.

The dough is oil-based rather than butter-based, which keeps the biscotti shelf-stable for weeks and gives them that dry, shattery snap when you bite through. Shape the dough into a low oval loaf, bake it once until almost done, then slice and toast the pieces at a higher heat until they brown on both sides. That second bake is where all the crunch happens.

Add flour gradually and stop when the dough is just firm enough to knead and shape. Too much flour makes them dense and tough instead of crisp.

Pro Tips

• Slice with a serrated knife in one clean motion. Sawing back and forth crumbles the loaf.
• Watch the second bake closely. The jump from golden to burned happens fast at high heat.
• Let the loaf cool for about 10 minutes before slicing. Too hot and it falls apart; too cool and it cracks.

Variations

• Fold in sliced almonds or chopped hazelnuts for texture and a more traditional biscotti feel.
• Replace anisette with Sambuca for an even more intense anise character.
• Dip cooled biscotti halfway in melted dark chocolate for a coffeehouse finish.