White Chocolate Glazed Anisette Biscotti
Submitted by ED CJ
White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.
YIELD
3 servingsPREP
30 minCOOK
25 minREADY
80 minThese anisette biscotti get their signature crunch from the classic twice-baked method, but the flavor profile goes a step further with toasted hazelnuts, crushed star anise, and a glossy white chocolate glaze spread across the top.
Toasting the hazelnuts and rubbing off their papery skins is worth the extra few minutes. Raw hazelnuts taste flat and slightly bitter; toasted ones bring a rich, nutty warmth that pairs naturally with the licorice notes of anise.
The dough is stiffer than a typical cookie dough since there’s no butter or oil in this recipe. Eggs do all the binding and leavening work, which is exactly what gives biscotti their dry, snappy texture that holds up so well dunked in coffee or espresso.
Kitchen Tips
- Cut the logs while they’re still slightly warm. Too hot and they crumble, too cool and they crack. That 5 to 10 minute cooling window is the sweet spot.
- Use a serrated knife and a gentle sawing motion. Pressing straight down will shatter the log.
- Melt white chocolate low and slow, checking every 30 seconds. White chocolate scorches faster than dark and turns grainy if overheated.
- Store in an airtight container at room temperature. They stay crisp for up to two weeks.
Variations
- Dipped style: Instead of glazing the full top, dip half of each biscotti in white chocolate for a different look.
- Dark chocolate swap: Use dark or semisweet chocolate chips for a less sweet, more intense finish.
- Almond version: Replace hazelnuts with toasted almonds for a more traditional pairing with anise.
Ingredients
Directions
Place nuts in a shallow pan.
Bake in a preheated 350-degree F oven 8 to 10 minutes, or until golden brown.
While still warm, rub nuts between a double layer of paper towels to remove their papery skin.
Cool.
Chop into halves or thirds.
In a small bowl, beat eggs, vanilla and almond extract with a whisk.
In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt.
Add egg mixture and mix until blended, about 1 minute.
Mix in nuts.
Divide dough in half.
On a greased floured baking sheet, form 2 logs about ½ inch thick, 1½ inches wide and 12 inches long.
Space them at least 2 inches apart.
Bake in the middle of a preheated 325-degree F oven for 25 minutes, or until set and bake through.
Transfer from baking sheet to a wire rack and cook 5 to 10 minutes.
Place on cutting board.
With a serrated knife, cut ½-inch thick slices diagonally at a 45 degree angle.
Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly.
Cool on wire rack.
To make glaze, heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts.
Stir to blend.
With a spatula, spread chocolate over entire top surfce of cookies.
Cool at room temperature until set.
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