Bake these crisp Orange Anise Biscotti with toasted pecans and candied orange peel. A delightful Italian cookie perfect for coffee or holiday gifting.
“I don’t like licorice flavor.”
I hear this all the time when people see anise in a recipe. But here’s the thing - this Orange Anise Biscotti has converted more anise skeptics than any other cookie I’ve ever made.
The secret? The candied orange peel completely transforms how the anise tastes.
Instead of that bold licorice punch, you get something warm and aromatic that pairs beautifully with citrus. Add toasted pecans and the sparkling sugar finish, and you’ve got a cookie that looks like it belongs in an Italian bakery window.
I started making these after a friend challenged me to create something that would change her mind about anise. Three batches later, she was asking for the recipe. Now I make them every holiday season because they’re that good.
The best part? This biscotti recipe is super easy to make.
If you’re already an anise lover, try my classic Anise Biscotti for something more traditional. But if you want to win over the doubters (or discover you actually like anise after all), this orange version is for you.
Ready to start converting some skeptics?
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Quick Overview
- Prep Time: 20 minutes
- Cook Time: 50 minutes (includes two bakings)
- Total Time: 1 hour 10 minutes
- Yield: About 24 biscotti
- Serving Suggestions: Enjoy these crisp, fragrant biscotti with a cup of coffee or tea. They also make a lovely addition to a holiday cookie tray or a thoughtful homemade gift.
Ingredients
- All-purpose flour: This gives your biscotti their structure. Want to mix things up? Try swapping in some whole wheat flour for a nuttier, heartier bite.
- Ground anise seed: Here’s where the magic happens! This creates that warm, aromatic flavor that won’t overwhelm anise newbies. No anise seed? Anise extract or even fennel seed works great too.
- Ground cinnamon: Adds cozy warmth that plays perfectly with the orange.
- Ground cloves: Just a pinch! This adds depth, but feel free to skip it if you prefer milder spices.
- Salt: Just a pinch!
- Pecans: Toast these first for the best flavor, but walnuts or almonds are equally delicious substitutes.
- Granulated sugar: Beyond sweetness, this helps create that perfect crispy texture we love in biscotti.
- Light brown sugar: This keeps your cookies from being too hard and adds a lovely caramel hint.
- Eggs: These hold everything together and give richness to each bite.
- Vegetable oil: Keeps your biscotti from being rock-hard. Olive oil works too if you want extra flavor.
- Vanilla extract: The friend that makes all other flavors shine brighter.
- Candied orange peel: The secret weapon for converting anise skeptics! Orange zest or dried cranberries work in a pinch.
- Egg white: For that bakery-worthy glossy finish.
- Coarse sugar: The sparkly finishing touch that makes these look absolutely festive.
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Spread 1 cup (100 g) of pecan halves on a baking sheet and toast for about 8-10 minutes, just until fragrant. Let them cool completely, then coarsely chop and set aside.
In a large bowl, whisk together:
- 2 cups (284 g) all-purpose flour
- 2 teaspoons (5 g) ground anise seed
- 1 teaspoon (2.5 g) ground cinnamon
- ¼ teaspoon (0.5 g) ground cloves
- pinch of salt
Once combined, stir in the chopped pecans, lightly coating them with flour.
In a medium bowl, whisk together:
- 2 large eggs (room temperature)
- ⅓ cup (75 g) granulated sugar
- ⅓ cup (75 g, packed) light brown sugar
- ¼ cup (60 mL) vegetable oil
- 2 teaspoons (10 mL) vanilla extract
Fold in ¾ cup (100 grams) finely chopped candied orange peel.
Make a well in the center of the dry ingredients and pour in the wet mixture. Then, stir with a wooden spoon or spatula until a soft, slightly sticky dough forms.
- Using a large spoon or ice cream scoop, drop the dough onto the parchment-lined baking sheet. Place the scoops side by side to form two logs, leaving some space between them.
- With lightly damp fingertips, shape each log to about 10 inches (25 cm) long and 3 inches (7.5 cm) wide.
- Next, brush the tops with a beaten egg white and sprinkle generously with coarse sugar.
- Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Once they're out of the oven, let them cool for about 10 minutes - just until you can handle them comfortably.
- Using a sharp serrated knife, slice each log diagonally into ¾-inch (2 cm) thick pieces. Arrange the slices cut-side down on the baking sheet.
- Return to the oven and bake for 5-10 minutes per side, depending on how crisp you like them-the longer they bake, the crunchier they'll get.
- Transfer the biscotti to a wire rack to cool completely. They'll continue to firm up as they cool, developing that perfect, classic biscotti crunch.
Tips
- Toast the Pecans: This step transforms the pecans from bland to nutty and aromatic. This small step makes a huge difference in flavor.
- Wet Your Hands When Shaping: Slightly damp hands prevent the sticky dough from clinging to you, making it much easier to form smooth logs.
- Apply Egg Wash Right Before Baking: Brush on the egg wash and immediately sprinkle the sparkling sugar, then straight into the oven. If you wait, the wash dries and the sugar won’t stick.
- Cool Before Slicing (10-15 minutes): Wait for the first-baked logs to cool properly before cutting, or they’ll crumble and fall apart.
- Use a Sharp Serrated Knife: Cut with a gentle sawing motion rather than pressing down. This prevents cracking and gives you clean, even slices.
FAQ
If you don't have candied orange peel, substitute with finely grated orange zest (from 1-2 oranges) or a mix of zest and chopped dried apricots for a similar citrus note.
If the dough feels too sticky, add a little extra flour-just one tablespoon at a time-until it comes together easily.
Biscotti are meant to be crisp, but if they're overly hard, they may have been baked too long during the second bake. Reduce the time slightly next time or enjoy them dipped in coffee or tea.
Yes! They actually improve after a day or two and keep for 2 weeks in airtight containers.
Absolutely. Once cooled, store them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
More Biscotti Recipes You'll Love
Looking for more? Be sure to take a look at all of my Biscotti Recipes.
Recipe Origins
A few years ago, I came across a cookie recipe that paired anise with candied orange peel - an unexpected combination that immediately caught my attention. I happened to have some leftover candied orange peel from making my Pastiera Napoletana, so I decided to give it a try.
The result was a fragrant, lightly spiced biscotti that surprised everyone - especially those who are not fond of this spice.
Since then, this orange anise biscotti recipe has become a holiday staple in my kitchen - the kind of cookie that sparks conversation, wins over skeptics, and always disappears first from the cookie tray.
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Maria
★★★★★ If you have made this Orange Biscotti recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Easy Orange Anise Biscotti
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Ingredients
Dry Ingredients:
- 2 cups flour, all purpose 284 grams
- 2 teaspoons aniseed ground, 5 grams
- 1 teaspoon cinnamon ground, 2.5 grams
- ¼ teaspoon cloves ground, 0.5 grams
- pinch salt
- 1 cup pecans toasted and chopped, 100 grams
Wet Ingredients:
- 2 eggs room temperature
- ⅓ cup granulated sugar 75 grams
- ⅓ cup brown sugar 75 grams
- ¼ cup vegetable oil 60 mL
- 2 teaspoons pure vanilla extract 10 mL
- ¾ cup candied orange peel finely chopped, 100 grams
Garnishing:
- egg white
- coarse sugar
Instructions
- Preheat oven to 325° F. Position rack in the center. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients.
- Once combined, stir in the chopped toasted pecans to coat them lightly with flour.
- In another bowl, whisk together the eggs with both sugars for a few minutes.
- Gradually whisk in the oil and vanilla extract.
- Fold in the finely chopped candied orange peel.
- Add the liquid ingredients to the dry ingredients; stir with a wooden spoon or spatula until combined.
- Using a large spoon or ice cream scoop, drop the dough onto the prepared baking sheet to form two logs, leaving space between them. With lightly damp fingertips, shape each into a log about 10 inches (25 cm) long and 3 inches (7.5 cm) wide.
- With damp fingers, shape into a log.
- Next, brush the tops with a lightly beaten egg white and sprinkle generously with coarse sugar.
- Bake for 25-30 minutes or until golden brown in color and firm to the touch. Allow to cool slightly for about 10 minutes.
- Remove from baking sheet and transfer to cutting board.
- Using a sharp serrated knife, slice each log diagonally into ¾-inch (2 cm) thick pieces. Arrange slices cut-side down on the baking sheet.
- Place slices back on the baking sheets, and return them to the oven for about 10 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
- Transfer to a wire rack to cool completely before storing.
Video
Notes
- Toast the Pecans: This step transforms the pecans from bland to nutty and aromatic. This small step makes a huge difference in flavor.
- Wet Your Hands When Shaping: Slightly damp hands prevent the sticky dough from clinging to you, making it much easier to form smooth logs.
- Apply Egg Wash Right Before Baking: Brush on the egg wash and immediately sprinkle the sparkling sugar, then straight into the oven. If you wait, the wash dries and the sugar won’t stick.
- Cool Before Slicing (10-15 minutes): Wait for the first-baked logs to cool properly before cutting, or they’ll crumble and fall apart.
- Use a Sharp Serrated Knife: Cut with a gentle sawing motion rather than pressing down. This prevents cracking and gives you clean, even slices.
Nutrition
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