Classic Italian Almond Biscotti with Anise
Almond Biscotti
Twice-baked Italian almond biscotti with a delicate anise flavor. Perfect for dunking in coffee or tea.
Nutrition (per serving)
Biscotti is one of Italy's most cherished treats, and for good reason. These twice-baked cookies are wonderfully crispy and perfect for dunking into your morning coffee or an afternoon espresso. The name itself comes from the Italian word "bis" meaning twice, and "cotto" meaning cooked—a nod to the baking method that makes these biscuits so irresistibly crunchy.
What I love most about this recipe is its simplicity and versatility. The combination of almonds and anise seeds creates a subtle, sophisticated flavor that feels special without being complicated. Whether you're a seasoned baker or just starting out, you'll find this biscotti recipe forgiving and rewarding.
Ingredients
- All-purpose flour:2 cups
- Whole almonds:1.5 cups
- Granulated sugar:1 cup
- Large eggs:3 pieces
- Anise seeds:1 tbsp
- Baking powder:1.5 tsp
- Salt:0.25 tsp
- Olive oil:2 tbsp
- Vanilla extract:1 tsp
Instructions
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Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
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In a medium bowl, whisk together flour, baking powder, anise seeds, and salt. Set aside.
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In a large bowl, beat together sugar and eggs until the mixture is pale and fluffy, about 3-4 minutes. Stir in vanilla extract and olive oil.
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Fold the flour mixture into the egg mixture until just combined. Gently fold in the almonds until evenly distributed.
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Divide the dough in half. Shape each half into a long log about 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, leaving about 2 inches between them.
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Bake for 25-30 minutes, until the logs are golden brown and slightly firm to the touch.
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Remove from the oven and let cool for 10 minutes. Using a serrated knife, carefully slice each log diagonally into 1-inch-thick pieces.
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Place the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for another 12-15 minutes, until they're dry and lightly golden. Flip them halfway through if needed.
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Remove from the oven and let cool completely on a wire rack before serving.
Tips & Notes
- Let the biscotti cool completely before storing—they'll continue to harden as they cool and become even crunchier.
- Store biscotti in an airtight container for up to two weeks. They're perfect for gifting to friends and family.
- For a more elegant presentation, you can dip one end of each biscotto in melted dark chocolate after they've cooled completely.
- If your knife is slipping on the logs, try using a serrated bread knife and a gentle sawing motion rather than pressing down.
