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!
Hamish
I love this recipe, thank you for sharing. I only use two (2) loaf pans, otherwise they come out too thin. I have done this at 5,000 feet and 50 feet above sea level and there just does not seem to be enough batter to produce a final product 1-2″ high in three pans.
I skip the vanilla, and double the anise extract, add whole anise seed and today am also adding some ground anise seed. Pernod/Ricard works in place of anise extract in a pinch as well.
I beat those eggs nice and fluffy, I have always found this batter to be more viscous than runny.
Cheers!
Maria
Thanks so much for taking the time to share Hamish!
k
Second time around, I used white whole wheat flour instead of AP, increased the ground anise seed to a tablespoon, and used lemon extract instead of vanilla. So delicious, and the texture makes it even more moreish.
Home Cook
Super easy, very tasty. I made this to use up some anise seeds and threw in an extra 1 tsp ground (1 Tbsp. altogether). I think I could’ve added even more, but anise is a pretty distinctly intense flavor so I’m glad it’s on the lower end, lol. The only downside is the extra pans to wash (versus just doing all the baking and drying on a sheet pan) but the consistent size is quite nice.
k
The way these biscotti perfume the house…! It’s unreal. With a surfeit of aniseseed from holiday baking, I was happy to find a more straightforward method, and the flavor and texture really seal the deal. I used freshly-ground anise, and I’ll also mix in whole seeds next time. What a delicious, barely-sweet, tenderly-crunchy delight. Thank you!
Joelle
The first time I made this, it was for gluten-free friends. It turned out great with my store brand gluten-free baking flour blend. I also ground up some star anise with a mortar and pestle so there’d be teeny little flecks. I did it more for good looks, I’m not sure if it adds much more for flavor. I’ve made these cookies multiple times, and I simply always now make them gluten-free, even though I’m fine with gluten
Maria
Thanks so much for sharing Joelle!
chinachef
Just made these but I halved the recipe just in case I didn’t like them. I did 1 tsp anise extract for the halved batch. You’re so right about using a 4×8 parchment-lined loaf plan because the batter was more liquidy than I expected. I loved them. I baked them in the loaf pan for 20 minutes, took them out, and let them cool for a few minutes before slicing. Then I baked the slices for an additional 5 minutes. Delicious!
Maria
How wonderful! Thanks so much for sharing!
Elisa
I just made these for the first time and they were great! The directions were east to follow and everything turned out just right. I would have given a five star if the anise flavor would have been more predominant. My extract could legit be old but I might try adding an extra tsp next time (and buying a new bottle). 😊 Thank you!!
Maria
Thanks for sharing Elisa. You will notice that the anise flavor becomes more pronounced the following day. The wonderful thing is that you can adjust the amount of anise to your liking. Enjoy!
Caterina
Hi Maria, I love this biscotti recipe. I have made them quite often
And really enjoy, best recipe ever!! Thank you so very much..
Maria
Thank you kindly Caterina!
Rosina Liberti-Erickson
I served these at a church dinner and they were a hit, also made them with Blood Orange Oil and chocolate chips and they were also a big hit. Now I need to make some of your other wonderful recipes. Thank you so much for sharing.
Maria
My pleasure Rosina! Love this variation! Thanks for sharing!
Geri Carfora
Absolutely delicious. I will always use this recipe. Thank you.
Maria
Thank you so much Geri!