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 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!
I would also like to suggest this guide on How To Make Biscotti. It will provide you with tips and tricks to make the best biscotti, every single time.
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?
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!
If you like Italian cookies with anise, this simple biscotti recipe is for you.
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. If using anise seeds, one way to intensify the flavor is by soaking them in 1-2 teaspoons of rum for 10 minutes. I usually use the Anisette liqueur. I always have a bottle or two reserved…for baking, of course. 🙂
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.
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.
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.
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…
Italian biscotti recipes we love
Recipe origins
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
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these Italian Anise Biscotti, I would love to hear about it in the comments below and be sure to rate the recipe!
Authentic Italian Anise Biscotti
Ingredients
- 2 cups all purpose flour
- 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
- Preheat oven to 350° F (180° C). Position rack in the center.
- Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- 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).
- Add the sugar gradually and whisk for another minute or so.
- Add the oil and extracts. Whisk for another minute.
- Incorporate the flour mixture. Mix until combined.
- Pour mixture in the 3 prepared loaf pans.
- Bake for 20-25 minutes or until firm to the touch
- Remove from loaf pans and let cool for a few minutes.
- Transfer to cutting board.
- Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
- 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.
- Can be stored at room temperature for a few weeks...if they last that long.
Video
Notes
Nutrition
This post was originally published on May 2, 2015 and republished on February 17, 2018 with updated content, photos and more recently with a video. Thanks for watching and sharing!
Rochelle says
YEAH!!!!! First time making ANY biscotti. They made it to West coast and now my aunt is making up reasons why I should send more. Guess I’ll just make them once a month and freeze.
Maria says
Welcome to the wonderful world of biscotti Rochelle! So thrilled to read this!
T says
I make biscotti often. I enjoyed this recipe so much. It was easier to prepare (no countertop shaping, fussing, …); it is highly adaptable, but I was particularly looking for a nut and seed-free anisette flavor. I used 3 teaspoons of extract, the flavor for me is just right. The best part is the lightness of the final product. I didn’t bake it long enough to be a “teether”; it may be too airy from the whisking of the egg for a teeth. I will add this to my repertoire and perhaps use it exclusively. Mille grazie
Maria says
I am so thrilled to read this. Thank you so much for taking the time to share. Truly appreciate it T.
Fran says
Hi Maria. Just pulled these out of the oven. I didn’t have the size pan you used but had only a 13 x 4. The loaf is a little high but not a problem, I’ll pickup the right size for next time. sliced them and had to try one before I put back in oven. They are so tasty and not too sweet. Another great recipe! Thanks.
Maria says
So thrilled to read this Fran. Thanks for sharing.
Rochelle says
Ok going to send these to the West coast. Can I add slivered almonds and if so how much so as not to effect the end result? Also will it change the flavor/texture if I have to freeze them for about a week before getting everything ready and sent? Oh and it takes about 3-5 days to get there. Thanks in advance.
Maria says
Thanks for your interest, Rochelle. Slivered almonds can be added… I would start with 1/3 of a cup and take it from there. If you see the batter can take a little more, add a few more tablespoons. I freeze these all the time… taste is not altered. They will taste great even with the transit time.
Diana says
Our anise biscotti ( no nuts ) were twice baked until very firm and used as teething biscuits. All babies in our large Italian family cut their teeth on them.
Maria says
I love this Diana! Thanks so much for sharing!
maryann kellogg says
I usually make my mom’s anise biscotti who got her recipe from my aunt who grew up in Italy. I thought these looked good and wanted to try them . They are lighter and less dense than my mom’s. I included them in my trays of Christmas cookies that I package up to give away. These biscotti were a hit with everyone! I did use anise oil which I think helped give them a stronger anise flavor.
This was the first of your recipes that I have tried. I am now excited to try other kinds of biscotti too. Growing up, just like you, I always thought biscotti were so boring. We had only anise or almond biscotti. Of course now as an adult I can appreciate simplicity at it’s best but look forward to trying so many different biscotti!
Maria says
So thrilled to read this MaryAnn, thanks for sharing!
Kimberly says
I have a recipe from my great grandmother and we too have made it when growing up with my grandmom. However over the years since she has passed, we haven’t made these. I wanted to pick up the traditions again now that my kids are a bit older and can help however I am having hard time finding Anise Oil…where have you purchased it?