ITALIAN ANISE & ALMOND BISCOTTI (CANTUCCI ALL’ANICE)

Biscotti, meaning “twice baked,” are a traditional Italian cookie with a delightful crunch, perfect for dunking in coffee, tea, or even wine.

This recipe combines the aromatic flavor of anise with the nuttiness of toasted almonds, creating a classic treat that’s as versatile as it is delicious.

Why You’ll Love This Recipe

• Long Shelf Life: Twice-baked for a crisp texture that stays fresh for weeks in an airtight container.
• Perfect for Dunking: Ideal with hot beverages or even as a dessert pairing with sweet wines or bourbon.
• Customizable: Adjust the level of anise flavor or almond texture to suit your taste.

Cooking Time

• Preparation Time: 15 minutes (+ 30 minutes chilling)
• First Bake: 30 minutes
• Second Bake: 20–25 minutes
• Total Time: ~1 hour 40 minutes

Ingredients

Makes 25–30 biscotti

• Dry Ingredients:
  • 3 cups (410 g / 14½ oz) all-purpose flour
  • 1 tablespoon (11 g) baking powder
  • 1¾ cups (370 g / 13 oz) sugar
  • 1 tablespoon (5 g) aniseed
  • ½ teaspoon (2 g) salt
• Wet Ingredients:
  • 4 eggs
  • 5 drops anise oil (or 1½ teaspoons anise extract)
  • 1 teaspoon (5 ml) vanilla extract
  • 3 tablespoons (45 g / 1½ oz) melted butter
• Add-ins:
  • 1 cup (130 g / 4½ oz) whole almonds, toasted and roughly chopped

Step-by-Step Instructions

1. Mix the Dough

1. Combine Dry Ingredients:
   In a large bowl, whisk together flour, baking powder, sugar, aniseed, and salt.
2. Combine Wet Ingredients:
   In a separate bowl, whisk eggs, anise oil (or extract), and vanilla. Add melted butter and whisk again.
3. Combine Wet and Dry Ingredients:
   Pour the wet mixture into the dry mixture. Stir with a wooden spoon until a rough dough forms.
4. Incorporate Almonds:
   Fold in the toasted almonds. Transfer the dough to a lightly floured surface and knead until smooth.
5. Chill Dough:
   Cover and refrigerate for 30 minutes.

2. Shape and First Bake

1. Preheat Oven:
   Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
2. Form Loaves:
   Divide dough in half. Shape each portion into a loaf, approximately 14 x 3 inches (35 x 7 cm).
3. Bake:
   Place loaves on the prepared sheet and bake for 30 minutes, or until pale golden brown. Remove from the oven and let cool on a rack for 10 minutes.

3. Slice and Second Bake

1. Reduce Oven Temperature:
   Lower to 250°F (120°C).
2. Slice Biscotti:
   Using a serrated knife, cut the loaves into ½–¾ inch (1–2 cm) thick slices.
3. Bake Again:
   Lay slices cut-side down on a clean baking sheet. Bake for 20–25 minutes, flipping halfway through if desired, until golden and crisp. Let cool completely on a wire rack.

Serving and Storage

• Serve:
  Enjoy biscotti plain, or dunked in coffee, tea, or dessert wine. They also pair beautifully with a glass of bourbon.
• Store:
  Keep in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed bag.

Tips for Success

• Adjusting Anise Flavor:
  If using anise extract instead of oil, start with 1½ teaspoons and adjust to taste.
• Customizing Almond Texture:
  Use whole, chopped, or a mix of both for a personalized crunch.
• Drying Time:
  For extra-crispy biscotti, extend the second bake by a few minutes. Keep an eye on the color to avoid overbrowning.

Nutritional Information (Per Biscotti)

Buon Appetito!

These classic biscotti with their delicate anise and almond flavors are a perfect nod to Italian tradition.

Whether you’re sharing them as a gift or savoring them yourself, they promise to bring a touch of la dolce vita to every bite.

Italian Anise & Almond Biscotti Recipe

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Ingredients

  

• 3 cups / 410 grams / 14-1/2 ounces all-purpose flour
• 1 tablespoon / 11 grams baking powder
• 1-3/4 cups / 370 grams / 13 ounces sugar
• 1 tablespoon / 5 grams aniseed
• 1/2 teaspoon / 2 grams salt
• 4 eggs
• 5 drops anise oil
• 1 teaspoon / 5 milliliters vanilla extract
• 3 tablespoons / 45 grams / 1-1/2 ounces butter melted
• 1 cup / 130 grams / 4-1/2 ounces whole almonds with skin lightly toasted , cooled, and rough chopped

Instructions

 

• In a large mixing bowl combine the flour, baking powder, sugar, aniseed, and salt and whisk to mix.
• In a medium mixing bowl combine the eggs, anise oil, and vanilla and whisk to combine. Add the melted butter and whisk once more.
• Add the egg mixture to the flour mixture and mix with a wooden spoon until the mixture comes together into a rough dough.
• Add the almonds to the dough and stir them in.
• Transfer the dough to a lightly floured work surface and continue mixing and kneading by hand until you have a smooth dough.
• Chill dough, covered, 30 minutes.
• Preheat oven to 375° F / 190° C, with the rack in the middle of the oven.
• Using moistened hands, halve dough and form into two loaves, approximately 14 by 3 inches / 35 by 7 centimeters, on a parchment lined baking sheet.
• Bake until pale golden brown, about 30 minutes. Remove the baking sheet to a wire rack and allow to cool for 5 minutes. Carefully transfer the loaves to a rack and cool 10 minutes.
• Immediately after removing reduce oven temperature to 250° F / 120° C.
• Cut loaves into slices with a serrated knife, about 1/2 to 3/4 inch / 1 to 2 centimeters thick.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
• When cool completely, store in an airtight container at room temperature.
• Notes
• The length of time to dry out the biscotti will vary depending on how you like them to be. Remember, biscotti, along with a few others like castagnolli, are meant to be dunked in hot coffee. The longer they go in the oven the drier and harder they get.
• If you have never worked with anise oil be aware that a little goes a very long way. If you prefer you can substitute anise extract for the anise oil. If you do start with 1-1/2 teaspoons / 7.5 milliliters extract and adjust it up or down from there.
• Regarding the almonds you can leave them whole, or chop them, or you can chop some and leave some whole. It is an entirely personal preference, I like them either way.
• Regarding the oven temperature you can dry the biscotti out faster by leaving the oven temperature at the same setting as the first baking, but the biscotti tend to brown a great deal more, again personal preference.

Notes

Makes 25-30 biscotti