Sambuca Biscotti

These biscotti lean hard into anise flavor from two directions: toasted star anise ground right into the flour and a pour of Sambuca liqueur mixed into the eggs. The licorice comes through bold but not overpowering, balanced by bright lemon zest and the buttery richness of toasted pine nuts.

The food processor does most of the work. Flour, spices, and cold butter get pulsed into a crumbly mixture, then half the pine nuts get ground in with the sugar. The other half stays whole and gets stirred in by hand, giving you both texture and crunch in every slice.

Four hours of chilling firms the dough enough to shape into logs. After the first bake, let the logs cool for 10 minutes before slicing on the diagonal. That rest keeps them from crumbling under the knife. The second bake at a lower temperature dries them out into that signature snap.

Kitchen Tips

• Toast the star anise in a dry pan before grinding. Raw star anise tastes medicinal. Toasted, it’s warm and aromatic.
• Slice the logs while still slightly warm. Fully cooled logs shatter when you cut them.
• Flip the slices halfway through the second bake so both sides dry evenly.
• Store in an airtight container for up to two weeks. They actually improve after a day as the flavors meld.

Variations

• Replace Sambuca with Amaretto and swap pine nuts for sliced almonds for a classic almond biscotti.
• Dip cooled biscotti halfway in melted dark chocolate for a dressed-up holiday version.
• Add ¼ cup dried cranberries with the whole pine nuts for a tart, fruity contrast.