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
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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
I originally published this post 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!
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Robert
I’m another one who was afraid of the loaf pans. I bought a set of 3 just to try it. After making the first batch I can tell you that my wife, my daughter and even my little dog are obsessed with them. My dog has woken me up in the middle of the night because he knows I’ll sneak one and break a piece off for him. I don’t know if I should love you or hate you for this. Haha!
Maria
lol… great comment Robert, thank you! Loaf pans really are a game-changer! Thanks so much for stopping by!
Jim Bob
This is my go-to biscotti recipe ! I have good luck ippouring the batter onto a parchment lined cookie pan, split into two loafs; after a 25 minute bake, I then cut into slices. I have an air fry setting on my oven, it takes about ten more minutes at 400 F to achieve a nice golden brown edge. Thanks for sharing this recipe with me!
Maria
My pleasure Jim! Thank you for taking the time to share your experience with this recipe!
Sherri Flaminio
Thank you so much for your great recipe. I have been looking for an anisette sponge recipe that is fairly low sugar and one I can make gluten free. I used King Arthur flour cup for cup and 1/2 teaspoon of xanthan gum. I also added in one extra teaspoon of Ouzo. I cut them small and got 50 pieces. They are delicious!
Maria
How wonderful Sherri! Thanks so much for sharing! I am sure this will benefit so many readers that are looking for a gluten-free anise biscotti recipe!
Paula Williams
Dear Maria, This is the BEST biscotti recipe – was not sure with the “3 pan” method at first…but watched your video and they turned out DELICIOUS – PERFECTLY CRISP and FLAVORFUL. THANK YOU for a wonderful and recipe with an alternative baking process – that is healthier than most. For other reading this – be sure to check out Maria’s VIDEO!
Maria
I am so thrilled to read this! Thanks so much for taking the time to share, truly appreciate it Paula!
Antonietta Di Marco
Hellooo Maria,
Hope all is well and cheerful greetings!
Thank you for sharing not only the anice recipe BUT all our traditional cooking, too. I love comparing my family recipes to yours…keeps me in check with what I remember….my mom use to say to me,
just watch me (never writing anything down lol) so needless to say all my cooking and baking is from memory…but….I need to write things down or I will cross recipes 🥴
which can turn out to be a delicious outcome. Anyway, these anice cookies are delicious. The only thing I’d emphasize is the type of pan used (important for type of size one wants to achieve). Also, I want to enhance the anice flavour soooo they taste more like Stella D’oro (more anice lol) and have added this recipe to my book. Maybe one day one of my kids might be interested.
With much appreciation
Antonette
Zo
the BEST biscotti recipe I have ever tried!! thank you so much for sharing <3
Maria
How wonderful Zo! My pleasure! Thanks for sharing!
Deb
Love this recipe and now I makes these often. I have added dried fruit and nuts some times
Deb
Maria
Such wonderful variations! Thanks Deb!
Maria
How wonderful Zo! So happy to read this, thanks for sharing.
Nancy Johnston
Delicious!
Maria
Thanks so much Nancy!
Deb
I ve never baked biscotti in a loaf pan before. I was anxious to try this method. They were perfect! I ve made them again n toasted them longer n they were very crunchy. Perfect to dunk in my morning tea! Deliscious
Thank you
Maria
Nancy Johnston
My husband doesn’t care for the anise, so I substituted with the almond extract. They came out awesome! Thank you for the recipe. So easy too!
Maria
Great variation Nancy! Thanks for sharing!
Stephanie Pustizzi
Can the biscotti be frozen?
Maria
Thanks for your interest, Stephanie. Yes, they freeze wonderfully. Enjoy!
Pam Collins
Thank you !!!
Maria
My pleasure Pam!