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!
Juliet
Have made this biscotti twice now and both times it was so good!!! I have Celiac disease so I am gluten free. I couldn’t find a gf anise biscotti recipe so I took a gamble and used this one with King Arthur’s measure-for-measure GF flour – it turned out great!!! So great, in fact, that once we were out, I could only wait a few days before I had to make more.
Both times I added extra anise extract (for a total of probably 2.5 teaspoons) and used one loaf pan and one 9×9 pan. The loaf pan ones look a little prettier but they’re all delicious!
And I especially love this biscotti because it soaks up coffee and tea like a dream without leaving lots of crumbly bits behind in my mug 🙂
Thank you!!
Maria
My pleasure Juliet! I am so happy to hear this! Thanks so much for taking the time to comment, appreciate it!
Mariana
Loving this recipe already! My first batch is in the oven at the moment! Q’s: can I add in almonds, dried cranberries and such?
Maria
Thrilled to hear this Mariana! Yes, there are so many variations, nuts, seeds, dried fruit, mini chocolate chips, etc… all great additions! Have fun baking! Thanks so much for taking the time to comment.
Karen Rosol
OMG, love this recipe. I made it last night. So easy. Covered one pan with chocolate. Left the other 2 plain. Ate a whole pan myself. Am making another batch tonight. I did not bake it a second time, as I like the biscotti soft. Thank you.
Maria
I am thrilled to hear you enjoyed these Anise Biscotti Karen! Thanks so much for taking the time to comment, appreciate it!
Maggie
Easy to make, taste delicious and the flavor improves .
Maria
Maggie, I am thrilled to hear you enjoyed these Anise Biscotti. Thanks so much for taking the time to comment.
Josie
Just recently came back from Rome and Sorrento and was craving biscotti. I even bought some Anise liqueur to enjoy while checking out my pictures. So when I found this recipe, I was excited.
I had all the ingredients already, so I decided to make it right away. Very easy and Delicious!!!
The only change I’d make is to add more Anise flavor–either with flavoring or liqueur.
Thanks so much for the wonderful taste of Italy!!
Maria
How wonderful Josie! Thrilled to hear you enjoyed these Anise Biscotti. Thanks so much for taking the time to comment, appreciate it
Charlotte
Super delicious and simple to make. At first, I thought my batter was too thick (barely coated the bottoms of my three loaf pans) but then it rose perfectly and the end result is light & very tasty! I fear I’ll just keep “testing” them until they’re all gone.
Maria
lol… how wonderful Charlotte! I am thrilled to hear you are enjoying these anise biscotti! Thanks so much for sharing, appreciate it!
Donmarie
Yum! Like my grandmother made…. finally a real recipe!
Maria
Thanks so much Donmarie! Let’s keep these traditional recipes alive! Thanks so much for stopping by and sharing, appreciate it!
Nancy
Maria, your Anise Biscotti look delicious I want to make them but I dont have the same size loaf pan that you use would the 9′ pan work the same or how about the aluminum ones thank you
Maria
Thanks Nancy. Yes, any loaf pan works, you will get slightly longer biscotti, but you may have to tweak the amount of batter in the pan. I have never used aluminum pans although I recall a reader informed me that she used ice cube trays (aluminum) and they came out great. Would love to hear about your results if you do decide to try it. Thanks for stopping by.
Beatrice Allison
I grew up in Utica NY, a city known for its delicious Italian food and pastries. My Mother made a recipe similar to this. She used the old fashion metal ice cube trays greased to make them in. They came perfect in those pans. My Mother sometimes used lemon extract in place of anise and did not toast them, they were always delicious.
I have her recipe and my Family and Friends love them.
Maria
I remember those metal ice cube trays, they worked perfectly! Thanks so much for sharing your lovely memories Beatrice ♥
Kimberly
Just made these and turned out amazing! I added 2 tsp matcha powder for a little more nutritional value. The hue is a beautiful pale green hue. I increased the recipe by 1.5 and baked in a 9×13 dish ….Perfection! Thank you for sharing !!
Maria
Thanks for sharing Kimberly! Love the addition of the matcha powder to these anise biscotti… old school meets new world!