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Authentic Italian Anise Biscotti

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I think it’s time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn’t get any easier than this Authentic Italian Anise Biscotti.

A picture of an Italian biscotti placed on an espresso cup.

This Italian biscotti post was originally published on May 2, 2015. Updated on February 17, 2018.

The Forgotten Italian Biscotti:

A recent conversation with a colleague of mine reminded me that I have a basic Italian biscotti recipe with no nuts. That’s right, no nuts! The perfect recipe for anyone with nut allergies …if you do prefer nuts, may I suggest my mom’s Almond Biscotti that are just amazing!

So, as I was saying, this type of Italian biscotti can sometimes be referred to as “anise toast”. If the name sounds familiar, you might be thinking of the commercial brand made by Stella D’oro.

The next logical question you might have would probably be if a homemade recipe for anise biscotti is any good, right?

An overhead close up shot of a single Italian anise biscotti on an espresso cup.

Well, these Italian biscotti are not too sweet, easy to make, slightly crunchy and crumbly. If you add more anise than recommended, the biscotti will even get a sort of licorice-type taste to it. It truly is one of my all-time favorites and I can’t believe I didn’t think of sharing it with you before today.

Are they good?

Yeah, they’re amazing!

There are several ways to incorporate the licorice flavor in this Italian biscotti recipe. You can use Sambuca or Anisette liqueur; you can use the anise seed or extract; or you can use anise oil. I usually use the Anisette liqueur. I always have a bottle or two reserved…for baking, of course. 🙂

Three loaves of anise biscotti cooling off on a wire rack.

When I make this biscotti recipe, I will usually divide the batter among three loaf pans. You might be wondering, why loaf pans?

Well, once you make this recipe, you will quickly realize that this is not your typical Italian biscotti batter that needs to be rolled and shaped in a log.

A sliced loaf of anise biscotti on a wooden board surrounded by crumbs.

In fact, I would describe it more like a cake batter that can easily be poured into your pans. You can place this really soft batter directly on your parchment lined baking sheet, but be warned, they will expand to three times their size. Using loaf pans will give the biscotti a little height, which ensures less breakage.

Sliced anise biscotti, all lined up on a baking tray, ready for the second bake.

These anise biscotti are great even without the second baking. Once you remove the loaves from the oven, allow to cool slightly before slicing. Once you do slice them, you will immediately realize that they have a wonderful spongy texture.

The anise biscotti have a golden color after the second bake.

As with most biscotti recipes, if you prefer your anise biscotti to have a slightly crispy exterior, they need to be twice baked. You will immediately notice that with the second baking, they become a little golden in color which will result in a little bit of crispiness. Please note that the longer they stay in the oven the crispier they get.

With a quick look at the ingredients, you will realize that, once again, there is no butter in this biscotti recipe (sorry to disappoint all the butter fans out there). Whenever possible, I will always choose an oil based recipe (preferably olive oil but sometimes vegetable) over butter. This is just a personal preference…

A close up of a single Italian anise biscotti on an espresso cup.
Italian Anise Biscotti

Origins of Recipe for Italian Biscotti:

Back to my Italian roots for this one! I have memories of my mom pulling these cookies out of the oven as we came home from school.

Back then, I would have these Italian Anise Biscotti with a tall glass of milk before my brother and sister and I were strongly encouraged to do our homework. And if anyone complained, we got the lecture… You know, “Do you realize how lucky you are to be able to go to school, when I was your age, I was already working 15 hour days on the family farm,” …

And so, fueled with some homemade Italian biscotti and our parents’ good intentions, off we went to our rooms to study.

No wonder it took me so long to share this recipe… who wouldn’t want to forget memories of homework!

My Mom’s original recipe had 1 cup of sugar and 3/4 cup of vegetable oil. As you’ll see, I have reduced both with great results. Sometimes, I’ll throw in some lemon zest in the batter. It’s really up to you.

Authentic Italian Anise Biscotti from my home to yours…enjoy them with tea, coffee, espresso or a tall glass of milk.

Thanks for dropping by,

Ciao for now!

Maria 🙂

PS: Have you made this recipe?

If you have made this Italian anise biscotti recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Thanks so much for following and being part of the She loves biscotti Community. Let’s make some new food memories!

A close up of a single Italian anise biscotti on an espresso cup.
4.96 from 22 votes
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Authentic Italian Anise Biscotti

I think it's time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.

Course cookies
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 36 (1/2") cookies
Calories 75 kcal
Author Angela, my Mom

Ingredients

  • 2 cups all purpose flour 240 grams
  • 2 teaspoons baking powder
  • pinch salt
  • 4 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur

Instructions

  1. Preheat oven to 350° F (180° C). Position rack in the center.

  2. Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans. 

  3. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  4. In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
  5. Add the sugar gradually and whisk for another minute or so.
  6. Add the oil and extracts. Whisk for another minute.
  7. Incorporate the flour mixture. Mix until combined.

  8. Pour mixture in the 3 prepared loaf pans. 

  9. Bake for 20-25 minutes or until firm to the touch

  10. Remove from loaf pans and let cool for a few minutes.
  11. Transfer to cutting board.
  12. Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
  13. Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
  14. Can be stored at room temperature for a few weeks...if they last that long.

Recipe Notes

Please note that I will usually "fluff" my flour and then scoop. 

This is not your typical biscotti batter that you can roll into a "log" shape. The loaf pans help keep the batter confined. If using sheet pans, expect the batter to expand and the final shape of your biscotti will be longer and thinner, but just as tasty 🙂 Enjoy!!!

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition Facts
Authentic Italian Anise Biscotti
Amount Per Serving (1 cookie)
Calories 75 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 7mg 0%
Potassium 36mg 1%
Total Carbohydrates 9g 3%
Sugars 4g
Protein 1g 2%
Vitamin A 0.5%
Calcium 1.3%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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IF YOU LIKE THIS ITALIAN BISCOTTI RECIPE, YOU MAY ALSO LIKE…

Almond Biscotti
Thin Cranberry Pistachio Biscotti
Chocolate Hazelnut Biscotti

 

 

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Comments

  1. These biscottis are absolutely delicious! I am the lucky collegue who had the privilege to taste them last week. My first biscotti ever! 🙂 Because I am allergic to nuts and peanuts and almonds and all, I could never had biscottis. This time is now over. Many thanks for this recipe. Try them, they are crispy in the outside but mellow in the inside, in one word they are great!

    Reply

      • Greetings to “My Mom” Italian Anise Biscotti recipe. I bake a lot, but alas, the many times I have made biscotti, there is a lot of breakage. I wondered about using the loaf pans & the result was my husband’s remark “they look so professional”. I had 2 loaf pans but used an oval LeCreuset crockery pan I received as a gift. Used vegetable oil & some butter in the recipe. Next time I will make 2 batches. The parchment paper is the best
        to use next time. Also, while sitting next to the stove, I toasted a sides a little under Broil. I am very grateful for your recipe that my Grandmothers would have been
        surprised.

        Thank you very much & no more “log” shape. Family will love your recipe.
        Best Wishes,
        Flora S.

        Reply

    • I baked this recipe exactly as indicated and it doesn’t taste nothing like biscotti.
      Very disappointed. Waste of ingredients and electricity.

      Reply

      • I am sorry this simple biscotti recipe did not meet your definition and expectation of what a biscotti should taste like. Best wishes in your quest to find a biscotti recipe you like. Thanks for dropping by.

        Reply

      • This is the authentic Italian biscotti recipe handed down over generations. I can guarantee this is what biscotti is supposed to taste like.

        Reply

  2. I really love anise so I will definitely try your recipe. Thanks for sharing and you have a great website.

    Reply

  3. Thank you for the lovely recipe. I found that since I didn’t have biscotti pans, I had to make logs on a baking sheet. In doing that, I found the batter too thin to keep the shape of a log. I had to add 2/3 cup more flour to make the batter thicker, but it still didn’t make the logs hold shape. I really recommend you use a biscotti pan for this recipe. I will try again after I find biscotti pans. Many thanks.

    Reply

    • Hi Lori,
      Thank you for taking the time to comment. As you have experienced, this batter is not your typical biscotti batter. I mention in the post that the batter will really expand if using a cookie sheet…I’ve used a cookie sheet if I wanted a really l-o-n-g biscotti. I will pour the batter down the middle and bake it (this becomes a longer process because I use about 1/4th of the batter at a time). It provides a totally different presentation…really long and thin. Once toasted it is a really good biscotti. I apologize for omitting to clarify this point on the recipe card…consider it updated 🙂 Hope you get a chance to try the recipe again with some loaf/biscotti pans. Appreciate your feedback!

      Reply

  4. Hi It’s me again, do you think adding one last egg and add 1/2 cup of flour would help the dough to not spread as much. I don’t have a Biscotti pan and the Biscotti pan I have come across are to wide and would make a rather large Biscotti. THAT IS THE REASON FOR MY ASKING ABOUT THESE CHANGES

    Reply

    • Hi Grace, I also do not have a biscotti pan… I use a small loaf pan for the batter. I think that if you replace the vegetable oil with butter, and add 1/2 cup of flour you should be okay. I would not add the extra egg. I would love to hear about the result if you do try to make these. Thanks again for taking the time to comment 🙂

      Reply

      • Hi Maria
        Worked out great. The only other thing I did ,was to place the cookie sheet in the refrigerator with the Biscotti dough for 1/2 hr Took it out slipped the parchment w. biscotti on to another cookie sheet and place in oven at 400 degrees and 10 min latter turned oven temp to 350. Came out great. I knew when i saw the fat content in this recipe, it would make a great Biscotti. I have another recipe for miniature biscotti I make for the Christmas Holidays with almost the same (ratio)amount in ingredients.

        Thank You for such a nice reply
        Grace

        Reply

        • Hi Grace,
          Wonderful! I am so happy to hear they turned out! Thanks so much for taking the time to get back to me. Wishing you and yours a great 2016 🙂

          Reply

  5. Hello Marie & all,

    I am new to your site today. I was looking for a Biscotti with just Anise in it as my husband is going to be having some texts the end of the week & can not have any nuts. My Nana & Mom use to make these all the time & same old story..NO Recipes. Ugg. I went to Google & typed in Anise Biscotti & there I found your fabulous site. I literally jumped off the chair & said to my husband I will be in the kitchen. No phone calls please. He really thought I was crazy. It was 3 PM & I had to make these Biscotti. OMG they are fabulous. Just like Nana & Moms. My grandson came in & of course some went home with him & because we have a wonderful neighbor right across the hall I had to give her some. I will be making them again tomorrow. My apartment smells just like Nana’s kitchen use to.
    I used Oil of Anise & I used my 2 long loaf pans lined with parchment paper. WOW so simple & fast. Will try that with other Biscotti recipes.
    Thank you so much. I have taken time to sit & read your site. I want to make your Lemon Knots #2 tomorrow & after that a lot of other things. Your site is wonderful. I told my cousin about it & I told her i feel like I struck it rich. We are Foodies I think.

    Happy & Healthy New Year
    Happy Baking…
    Opps sorry this was so long!! Guess I got carried away.

    Carol

    Reply

    • Hi Carol,
      There are so many variations of recipes…it seems to me that every family had their own versions, even though they would come from the same village. I am very happy to hear that this recipe reminded you of your mom and nana. I feel the same way…we are definitely foodies!
      Thank-you so much Carol for taking the time to comment. Wishing you and your family a healthy and happy new year 🙂

      Reply

  6. Hi Maria,

    I just started making these biscotti’s using your recipe. They are great!! Everyone loves them. The most common comment is they are light and tasty. I went a step further and dipped one end of the cookie in melted chocolate. I used semi-sweet dark chocolate. I also dipped half of one side of the cookie into the melted chocolate as well. Both ways made a big hit, especially, with the chocolate lovers. Thanks for sharing this fabulous recipe. It’s now my all time go-to cookie recipe.
    Ciao,
    Joanne

    Reply

    • Hi Joanne,
      That’s wonderful! I’m so glad you liked the recipe. Great chocolate twist to it…will definitely try that the next time I make them. Thanks so much for taking the time to comment 🙂

      Reply

  7. I loved this recipe!! I bake gluten free due to Celiac’s disease. Found this recipe to be crunchy on the outside and tender/light on the inside. Most biscotti recipes I have tried converting to gluten free have baked up too hard. (I just substituted the flour with a gluten free mix.) Thanks so much! J.C.

    Reply

  8. Authentic biscotti never contained butter or oil, and there is no need for a so-called “biscotti pan.” They bake absolutely perfectly on a regular cooking sheet.

    Reply

  9. Best and easiest biscotti I’ve ever made. Made three batches and gave them to gifts at a Christmas dinner yesterday to all of my bookclub members. The smell of anise in the house still lingers… 🙂
    My new go-to recipe!! So much easier than shaping loaves on a cookie sheet and they sliced beautifully. (…of course I kept the ends to munch on…)
    I doubled the recipe for my second batch and it doubled beautifully.

    Reply

    • Thank you so much for taking the time to comment Debbie! I’m glad you like them. They really are a no-fuss kind of biscotti. Appreciate the comment 🙂

      Reply

  10. Hey Maria, I was wondering if you could use parchment paper in the bottom of the loaf pans rather than grease and flouring them? Thanks for the recipe… Bill

    Reply

  11. Hi all you Biscotti enthusiasts!!!
    I use Parchment Paper for most of my baking & have used it on Marie’s recipes. It works well & is my right hand. Love the stuff.
    More than that we LOVE Marie’s Biscotti recipes!!!!
    Thanks Marie!!
    Merry Christmas to all!!!
    Carol

    Reply

    • You are so very welcomed Carol! So glad you enjoy the biscotti! Thanks so much for taking the time to comment.
      Wishing you and yours a very Merry Christmas ♥

      Reply

    • Hi Barb, this is a sticky dough which does not require to be shaped. I will separate the dough in different loaf pans. Thanks for dropping by 😉

      Reply

  13. What did I do wrong?!

    Followed directions to the ‘T’ but the ‘batter’ came out in a lump and i was unable to pour it at all….

    Reply

    • Hi Scott, I would love to help but hard for me to say what went wrong if recipe was followed…I am sorry the recipe did not work out for you.

      Reply

    • I’m wondering if you remembered to “fluff” your flour before measuring it? I’ve had that problem before and now I prefer to weigh the ingredients on a little digital scale for more accuracy.

      Reply

  14. Wow I have made these a number of times and never had that happen.
    I would try it again cause I find it a no fail biscotti!
    In fact just made a batch yesterday again.

    Reply

  16. Hey Charlotte, in Kansas City, and in several of the Italian bakeries you can find these. Some have slice almonds also, or are plane, but all are covered on one side with powdered sugar. These are great with morning coffee…

    Reply

  17. Thank you for posting this recipe! I have made biscotti a few times in the past, but never considered using loaf pans to share – such a helpful idea! I shared these cookies with my coworkers who really enjoyed them, too!

    Reply

  21. Maria, I’ve been using your recipe for awhile now and everyone loves them I sometimes add chopped walnuts and dried cranberries to the recipe and they made a big hit in ny house. I also will dip half the cookie in dark chocolate. Yum! This is the best and easiest recipe for biscotti’s.

    Reply

  22. This is just what I was looking for. My biscotti recipe is double the identical ingredients as your recipe. My mother-in-law gave this to me years ago and I make them every year near the holidays. Anyway, I am away from my home where all my recipes are and searched the Internet for 7 egg biscotti and had a hard time finding the right one. This is it. Thank you for posting.

    Reply

  23. When you say loaf pans you’re talking about bread loaf pans ? I can’t picture biscotti in loaf pans , I love to hear about easier ways to bake but this is a first ! Thank you ! Can’t wait to try them !

    Reply

    • Great comment… I agree, biscotti in loaf pans sounds weird, but believe me this works! As an example, I have “loaf” pans that I will bake a lemon loaf (or zucchini or banana…) I find that if I drop/pour my batter in a rectangular “loaf” pan, the biscotti have a little more height to them. Once you make the batter, you will see that it is “pourable”. The end result is a nice light “biscotti”. This is not your typical biscotti batter that needs to be shaped.
      Let me know if you have other concerns. Hope you get a chance to try them. Have a great evening Mary 🙂

      Reply

      • I have been making this exact biscotti recipe handed down from my husband’s Italian family for years. But I never tried it in a loaf pan until this year. Yes, I used a bread loaf pan. After baking and cooling, the biscotti was easy to remove from the pan and I was able to slice the loaf into nice and even slices. Then I browned the slices on a baking sheet on each side for about seven minutes.

        I have been using a baking sheet for years to bake the biscotti, but the batter spreads out and the cookies are uneven when slicing. The bread loaf pan gives the cookies a little bit of height and the cookies are pleasantly even. Either way, using this recipe makes DELICIOUS biscotti.

        As I am out of town and don’t have access to my handwritten recipe, I found Maria’s recipe on the internet. I am soooooooo thankful she posted it.

        Reply

  24. Wow a wonderful recipe! I’d like to try to make biscotti but using whole wheat flour,will it work?
    Grazie tante.

    Reply

    • My pleasure Dante! Yes, I would start with a 50-50 ratio and then slowly increase the percentage of whole wheat flour until you get to the biscotti texture that you like. Great comment! Thanks for stopping by 🙂

      Reply

  25. I love this recipe! The biscotti are light, tender and so easy to make. I used this as a base recipe and (minus the anise extract) added more vanilla, small chocolate chunks and dried pomegranate flavored cranberries. The other batch was lemon zest and dried blueberries. I let the second bake go for 7 minutes per side. Tomorrow night I will make the anise version. This is a nice change from my usual super crunchy biscotti. Thank you!

    Reply

  26. These are great! I used the anise seed. The only thing I found that varied from the original recipe was that I needed a lot more time during the “toasting” phase. However, otherwise, these couldn’t be simpler or more tasty. I’m having an “Italy reunion” with some friends who I visited Tuscany with this year. I’m bringing them to dip in my last bottle of sweet wine that I brought back from the trip.

    Reply

    • I am thrilled to hear you enjoyed them. I appreciate your comment with respect to the oven times. This is probably due to the slight variations that exist between ovens. These anise biscotti will be great with the wine… or perhaps it’s the other way around 😉 Have a great week-end Molly and thanks so much for taking the time to comment 🙂

      Reply

  27. This recipe didn’t let me down! It took very little time and effort. The end result was fabulous! In fact, the slices even tasted yummy after the very 1st baking(like an anis pound cake). I used 3 loaf pans and baked for 25. Sliced and baked another 14mins total(7 each side). Everyone raved over them and commented how professional looking they were. I left a batch plain and drizzled the other w/dark chocolate and red nonpariels for Valentine’s Day. I will store this recipe to pass down to my children. If you want to maintain a nice crisp…store in a tin. Thank You. 🙂

    Reply

    • My pleasure Allie! I am thrilled to hear you liked these anise biscotti! Sounds like you made the perfect Valentine’s Day biscotti. Thanks so much for taking the time to comment. Happy Valentine’s Day ♥♥♥

      Reply

  28. The first thought I had when I read the title of your recipe was Stella Doro, these were and to be honest still are a favorite of mine. Your recipe is brilliant; using the loaf pan to contain this lighter than typical biscotti dough is pure genus. I look forward to making them soon.

    Reply

    • Thanks so much Alida 🙂 Yes, these Italian biscotti are so so simple and truly one of my favorites. Thanks so much for stopping by ♥♥♥

      Reply

    • I am a huge fan of simplicity… especially in the kitchen. These Italian biscotti are a weekly ritual… they come together quickly and disappear twice as fast! Appreciate your comment Linda, thanks for stopping by 🙂

      Reply

  31. Hi! I have been searching for this recipe for such a long time! It is the closest I have come to finding a recipe like the biscuits I used to get back home!

    a few questions :
    – can I mix in some whole wheat flouer/ buckwheat flour? qhat portions would you recommend?
    – would reducing the sugar further affect the texture? (1/2 cup for example)
    – how about adding in some almonds? (I know you have another recipe but I love the anise in this one!

    Thanks!

    Reply

    • My pleasure…so glad to hear you like the biscotti Rannous!
      Yes, you can definitely substitute some of the all purpose flour. I would start with a small amount (1/3-1/2 of a cup) and slowly increase the amount every time you make them until you get the taste that you like.
      Yes, reducing the sugar could affect the texture. That being said, I think you should be okay with 1/2 cup but you would have to try it to be sure.
      Yes again! You can definitely add almonds to the batter. I would probably add coarsely chopped almonds.

      I would not change everything at once. Perhaps start by decreasing the sugar… get the taste you want and then continue making the changes re: amounts and type of flour, nuts…etc.
      It is a great recipe to start as a base.

      Great comment! Thanks for dropping by 🙂
      Would love to hear about your changes with these anise biscotti if you do decide to try it out.

      Reply

  33. I used to live with an Italian family and “grammy” from Sicily was always in the kitchen making anise and almond biscottis. She then passed down the recipe to me which is a huge deal since I wasn’t Italian nor blood-related and during several moves over the past 10 years, the recipe was lost. I made these this morning and they are very airy, light, and has that subtle anise flavor that I love! My kids loved them with their breakfast and I hope they last in my house long enough! Thank you for this authentic biscotti recipe!

    Reply

    • How wonderful Tonie! I am so glad that they remind you of your anise biscotti. Thanks so much for taking the time to share your story. Appreciate it ♥

      Reply

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