Anise Biscotti
Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.
YIELD
96 biscottiPREP
4 hrsCOOK
45 minREADY
5 hrsThese twice-baked Italian cookies are all about that satisfying crunch: you shape the dough into logs, bake them until golden, then slice and bake again until dry and crisp enough to stand up to a dunk in espresso or Vin Santo.
Star anise and lemon zest give them a bright, aromatic profile that cuts through the richness of toasted walnuts, while vanilla ties it all together.
They keep for weeks in an airtight container, getting better as the flavors meld.
Chef Tips
- Chill dough at least 4 hours: Cold dough is easier to shape into logs without sticking to your hands or the board.
- Toast anise and walnuts: Toasting deepens flavor and adds complexity (5 minutes at 325°F for both).
- Lower temp for second bake: Dropping to 300°F dries biscotti without burning them.
- Slice while warm: Cutting logs after a 10-minute rest (while still warm) prevents crumbling.
Variations
- Dip in chocolate: After cooling, dip one end of each biscotti in melted dark chocolate.
- Add dried fruit: Fold in chopped dried cranberries or apricots for fruity sweetness.
Ingredients
Directions
In a mixing bowl, beat butter and sugar until light and fluffy.
Beat in eggs, one at a time, until batter is smooth.
Add vanilla, anise, lemon rind and juice, flour, baking powder and salt.
Beat just until thoroughly blended.
Mix in walnuts.
Cover and chill dough at least 4 hours.
Divide dough into several portions.
On a lightly floured board, roll dough into logs about 1½ inches in diameter and the length of the baking sheet.
Bake logs, spaced 2 to 3 inches apart, in a pre-heated 325-degree oven for 30 minutes, or until golden and firm to the touch.
Remove from oven and let cool for 10 minutes.
Lower oven temperature to 300-degrees.
Cut logs in ¾ inch thick slices.
Place slices, cut side down, on baking sheets.
Bake for 15 minutes, until biscotti are dry.
Cool on wire racks.
May be stored in an airtight container for several weeks.
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