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 ¾ 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!
Recipe
Authentic Italian Anise Biscotti
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- pinch salt
- 4 eggs
- ¾ cup granulated sugar
- ½ 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 ¼ 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!
Bill Elkins
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
Maria
Yes, I think that would work just fine. Appreciate your comment 🙂 Happy Holidays!
Debbie
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.
Maria
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 🙂
Bob
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.
J.C.
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.
Maria
Hi J.C. That’s wonderful…you’ve just created a GF biscotti! Thanks so much for taking the time to comment 🙂
Joanne
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
Maria
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 🙂
Carol
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
Maria
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 🙂
Grace
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
Maria
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 🙂
Grace
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
Maria
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 🙂
Lori
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.
Maria
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!
Muriel
I really love anise so I will definitely try your recipe. Thanks for sharing and you have a great website.
Maria
Muriel, I also love anise! Hope you like the biscotti. Thank-you so much for your kind words 🙂
Josee
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!
Maria
Hi Josee,
I am thrilled to hear that you liked them! I appreciate your comment, thanks!!!
Flora S
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.
Maria
Hi Flora, I am so very glad that you enjoyed the recipe. I truly appreciate you taking the time to comment. Thanks 🙂
Marta Alvarez
I baked this recipe exactly as indicated and it doesn’t taste nothing like biscotti.
Very disappointed. Waste of ingredients and electricity.
Maria
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.
Renee DiCristofaro
This is the authentic Italian biscotti recipe handed down over generations. I can guarantee this is what biscotti is supposed to taste like.
Maria
Thank you Renee.