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!
Judy
Just made the anise biscotti. All I can say is WOW! Such an easy recipe. I used anise oil instead of extract, a 1/4 teaspoon plus a few drops. I also did the second bake for 10 minutes. They’re perfect! My son and two grandkids also gave them a thumbs up.
Thanks so much.
Maria
How wonderful Judy! So thrilled to read this. Thanks so much for sharing!
Shannon Vass
Omg!!! These are delicious! I made a batch and my husband eat one. He said “Holy sh*t, Shannon these are GOOD!” So I made a second batch. I added semi sweet chocolate to half and left the other half alone. Thank you for sharing.
Maria
How wonderful! SO thrilled to read this! Thanks so much for sharing Shannon.
Kim
I made these yesterday. Making more in a minute. My husband said they were the best I ever made. Light and airy. I’m making orange now. H as d a bid cookie canister full. Only him and I. Half gone lol. Definitely a keeper recipe
Maria
Thanks so much for sharing… it is so hard to stop eating them, especially when they are dunked.
Fran
Hi Maria, I am going to try this recipe today. I love the anise taste and strive to get it stronger so will add more. I would buy anise biscotti in the North End of Boston. What a wonderful place that was – it’s all gentrified now which means the “old neighborhood feeling” is gone. The taste does get stronger as the cookies age – but with me around, biscotti doesn’t last long. I have been baking your Almond Biscotti for months – cannot break away from them. The best ones I have ever baked – so today I will force myself to make another recipe. I love to have an old tin full of your biscotti. I am Canadian born (Maritimes) living in the US for years. Thank you so much – I will try the other recipes for the holidays too. Give them out to our older neighbors who do not bake. Take care
Maria
Thanks so much for taking the time to share Fran, totally appreciate it. Time does change a lot of things but thankfully we have some wonderful memories. Hope you enjoy the anise biscotti as much as the almond ones.
Susan G
Really wonderful recipe! I came across the recipe while looking for new biscotti recipes to try. This looked simple and quick. I used anise seeds soaked in Kahlua, and butter in place of oil. They baked up beautifully, cut easily, and the second bake of 6 minutes was perfect for crisping. I think this recipe would work well for a variety of variations or as written. This will be a go-to biscotti recipe at my house. Thank you for this delicious recipe.
Maria
How wonderful Susan! Thanks for sharing.
Rachel
Easy, fail-proof tender biscotti recipe. I’ve made this recipe every holiday season for several years and my family loves it. Stores well, although the anise flavor gets weaker the longer they are stored.
Maria
Thanks for sharing Rachel!
Renee Wachter
These are heavenly; not heavy but the perfect match of crisp but not to break your teeth. This recipe is a keeper! I used Anise seed and next time I’ll intensify the flavor just because that is what I like. Thank you for sharing!
Maria
So happy to read this! Thanks Renee!
Donna McNally
I make Biscotti as part of my holiday baking only because I would gain 100 lbs if I made them all year long. I was anxious to try this method in the loaf pans and without butter. I tried a little experiment too. Turns out the batter makes 3 cups, I separated it and added walnuts to one, raisins and walnuts to one and anise seed to the 3rd. They came out beautifully. Thank you for sharing this method.
Also, I crack my anise with a mortar and pestle to get the extra anise flavor. One of my mom’s tricks!!!
Maria
Thanks so much for sharing Donna. Thrilled to read you enjoyed the biscotti.
LadyLee
Hi, I am a Biscotti nut. I am never without it for my morning coffee. I buy it and I have made many recipes but I am so anxious to try this one in the next day or so because it looks so much simpler. But no matter what I have made my Anise flavor is never strong enough. What I would like to know is can I use Star Anise extract PLUS some ground or powdered star anise? Can you recommend amounts please? I would try Sambui but so far, I have not found it. I will be back to report my success but thanks for this different way to make it. Oh, and I plan to add some sliced almonds.
Maria
Thanks so much for your interest LadyLee. Yes, you can definitely add ground or powdered star anise to the anise extract. If you like the flavor of anise, have you tried using anise oil? I think it is by far the most flavorful.
As far as the quantities are concerned, it’s hard to say as everyone has their preferences. I would humbly suggest starting with 1 teaspoon of each anise seed and extract and make the modifications from there. The flavor does intensify a little with time.
The second time you make them, you can continue to fine-tune the recipe to your liking. Enjoy!
Nancy
Hello Maria,
Today i have decided to make biscotti, I seldom bake, but you have inspires me to do these.
And with the COVID 19 virus hanging around and find that i have lot of time on my hands.
One question, can i reduce the sugar?
Grazie
Nancy
Maria
Thanks for your interest Nancy. Oh yes most definitely! Once you make them the first time, you can continue to tweak the recipe to your own taste. Enjoy!