Easy Orange Anise Biscotti

Crunchy Italian biscotti with orange peel and pecans stacked in a bowl.

Bake these crisp Orange Anise Biscotti with toasted pecans and candied orange peel. A delightful Italian cookie perfect for coffee or holiday gifting.

Course cookies

Cuisine Italian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 111kcal

Author Maria Vannelli RD

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

Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition