Hazelnut & Anisette Biscotti

These are the kind of biscotti that Italian grandmothers bake by the dozen during the holidays. Toasted whole hazelnuts get folded into a buttery dough flavored with anise seed, anisette liqueur, bright lemon zest, and a tablespoon of espresso powder that adds depth without making them taste like coffee.

The twice-baked technique is what gives biscotti their signature texture: first as logs to set the dough, then sliced and re-baked on cut sides until golden and crisp throughout. Perfect for dunking in espresso, vin santo, or coffee.

Pro Tips

• Toast and remove the hazelnut skins before adding to the dough. Untoasted nuts taste flat, and bitter skins ruin every bite. Rub warm toasted hazelnuts in a tea towel to pop most skins off easily.
• Cool the logs the full 15 minutes before slicing. Warm logs crumble under a serrated knife; cooled logs slice cleanly into uniform planks.
• Use a serrated knife with a gentle sawing motion. A straight chef’s knife crushes biscotti instead of cutting them.
• The second bake is what makes biscotti truly crisp. Don’t shortcut the 15 minutes per side, even if they look done; you want them dry all the way through for proper dunking.

Variations

• Substitute Sambuca or Pernod for the anisette to vary the licorice character.
• Use whole toasted almonds or pistachios in place of hazelnuts for different nutty flavor.
• Drizzle the cooled biscotti with melted bittersweet chocolate for an indulgent finish.