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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Mita
I made them tonight. They are so light and airy. It’s my first time baking biscotti. Such an easy recipe and delicious. They are not hard like the store bought biscotti. Love the anise flavor. Will make the other biscotti recipes too in your blog too one by one.
Maria
I’m really happy you like them Mita! One of my favourites… I can’t make them too often, I end up eating them all! Thanks for taking the time to comment ❤️
Mita
Hi Maria,
Is it possible to bake the biscotti after a few days again to make them crunchier? I let my batch cool down completely and they were starting to harden up a bit after cooling down (the right texture probably, not too hard, not too soft) but after I put them in an airtight container, they became soft like a pound cake the next day. I have been meaning to bake them again but it has been a week already. Would baking a third time make them crispy, that too after so many days?
Maria
I have never tried but I think it might work as the moisture will be removed. I would love to hear about your results if you do decide to try it. Thanks Mita 🙂
Emily
Hi Maria, found your recipe while googling. I found 2 unopened bottles of anise extract while organizing my cabinets and wanted to use it, plus my husband loves biscotti and other “dry Italian cookies.” This recipe is PERFECT and SO tasty. The only thing different I did was a bit of an extended 2nd bake to make them very crispy since that’s how he likes them 🙂 They are delicious and I think I’ll have to make them again in a couple days cuz that’s how long this first batch will last. Even my toddler loves them! Thank you, looking forward to trying more of your recipes.
Maria
I am so thrilled to hear this Emily! I know exactly what you are talking about… I can also get a little carried away with dunking these anise biscotti in my afternoon coffee. Thanks so much for taking the time to comment, appreciate it 🙂
Gregg Nelson
My half Italian half Sicilian wife loves her Biscotti. She misses the Biscotti from NY and being her Norwegian husband that is always trying to cook Italian, gave this recipe a try and it was a big success. Now she calls me her Norwegian-Italian husband. This recipe was so easy and fun to make.
Maria
How wonderful Gregg, thanks so much for sharing your experience with this biscotti recipe. I am thrilled to hear you both enjoyed it ♥
Heather
I found this recipe today and am making it for Christmas gifts (on Christmas Eve… Because I procrastinate. A lot.) I’m using a mini loaf pan (Pampered Chef), which has 8 small “loaves” and the batter fit perfectly. The smell is amazing, and I can’t wait for them to finish baking so I can try them. I considered swapping out the anise extract with almond, but I followed the recipe for the first round; perhaps I will try mixing up flavors next time!
Maria
How wonderful Heather! It is a very busy time of the year and I truly appreciate you taking the time to comment. I must look into this loaf pan to make these anise biscotti, sounds very practical. Thanks again for stopping by. Wishing you and yours a Healthy, Happy New Year 🙂
Debi Colosimo Hormel
If using anise oil, instead of the extract, how much would you use?
Maria
Since anise oil is very concentrated, I would start with about 1/4 of a teaspoon and then adjust according to taste. Great question. Thanks again Debi 🙂
Debi Colosimo Hormel
I came across a biscotti pan and a tag sale (never heard of one before that!) and have used it to bake your biscotti recipe. The biscotti pan is basically a larger than normal heavy duty loaf pan with shorter sides and it has ridges on the bottom. I do the first bake in this pan, then take it out and do a second bake on a baking stone. Yummie!!
My friends have requested these at wedding showers, birthday parties and many other special occasions. Great recipe!
Maria
How wonderful Debi! Thanks so much for sharing. I have never tried the second bake on a stone… what a fantastic idea! I’m sure they must come out super crispy on the outside and tender on the inside. I must try this 🙂 Thanks so much for dropping by, appreciate it 🙂
David rider
How do think these would be in a madelane pan
Maria
That’s a great question David! They would definitively be soft and spongy in texture. I would skip the second baking and brush a thin layer of dark chocolate once they are baked. Would love to hear about your results if you do decide to try this. I have added this great idea to my “to-do” list. Thanks so much for stopping by 🙂
Tonie
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!
Maria
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 ♥
Mary Anne Miller
If I use Sambuca, would the amount still be 2 tsp?
Maria
Yes, that would be perfect. Thanks for stopping by. Happy baking 🙂
Rannous
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!
Maria
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.
Rannous
Thanks for your comments! I’ll give it a shot and let you know!
Maria
My pleasure Rannous!