Italian Anisette Cookies (Biscotti)

Great for dunking into morning coffee, biscotti is used to describe an Italian long, dry, hard twice baked cookie with a curved top and a flat bottom designed for dunking into wine, coffee, or other beverage. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.

Biscotti Flavors

Traditionally, Biscotti are flavored with anisette and almonds, but there are endless possibilities. You will now find chocolate biscotti, cranberry walnut, chocolate chip, etc. You can swap out the anise and the almonds for other ingredients to make other flavors. Pistachios nuts are a favorite of mine.

Traditional biscotti - anise with almonds as in the recipe below, dipped in chocolate, optional
Almond Chocolate Chip - use mini chocolate chips
Pistachio - very popular (add dried cranberries at Christmas for green and red)
Hazel Nut
Cranberry Walnut
Chocolate - replace the flour with 2 cups (280g) flour and 3/4 cups (75g) top-quality cocoa powder, replace baking powder with 1 teaspoon baking soda (cocoa powder is acidic). Omit anise flavoring or seeds. Can add almonds or other nuts.
Orange Chocolate
Coconut Chocolate Chip - use mini chocolate chips
Mint Chocolate Chip - use 1/2 teaspoon mint extract
Poppy Seed and Lemon

Italian Anisette Cookies

The key to making biscotti that aren’t so crispy you feel like you’re going to break a tooth is to not bake them too long during the second bake. Pull them out of the oven when the outside feels toasted, but the cookie still has a bit of give when you press down on it.

3 eggs
1 cup sugar
1/2 cup oil
1 tsp. vanilla
1 tsp. anise flavoring or seeds
3 cups flour (not quite full cups)
2 tsp. baking powder
1 tsp. salt
1/2 cup almonds, chopped
Melted dark chocolate (optional)

Beat the eggs and add the sugar. Alternately add the oil, vanilla, and anise flavoring with the flour, baking powder, and salt. Add the nuts last.

Form a long loaf, rounded in the center, and place on an oiled cookie sheet. Bake in a 350 degree oven for 15 to 20 min. Remove and slice 1/2 to 3/4 inch thick slices across the loaf. Place cut side down on the cookie sheet and put back in the oven to lightly brown - about 5 min. Turn and brown the other side.

When cool, dip bottoms, or one half of the cookie, in melted chocolate if desired.

Try adding 2 tablespoons anisette or amaretto. Or substitute the almonds with hazelnuts, and use Frangelico or Amaretto instead of the anisette.