Anise Almond Biscotti Recipe

Experience the irresistible crunch of these Anise Almond Biscotti! Twice-baked for ultimate crispness, these delightful cookies combine the warm spice of anise with the satisfying crunch of toasted almonds. Perfect for dunking in coffee, tea, or enjoying on their own, this recipe is easy to follow and yields a batch of biscotti that's sure to impress. A perfect treat for any occasion!

Prep Time 20 mins

Cook Time 0 mins

Calories 118.1 kcal

Protein 5g

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164

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Anise Almond Biscotti

1 cup whole almonds
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon anise seeds

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How to Make Anise Almond Biscotti

Preheat oven to 350°F (175°C).
Spread 1 cup of whole almonds in a single layer on a baking sheet. Toast for 10-12 minutes, stirring halfway through, until lightly golden brown.
Remove from oven and let cool completely. Roughly chop the toasted almonds.
In a small bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped almonds and 1 tablespoon anise seeds.
The dough will be stiff. Turn the dough out onto a lightly floured surface and shape it into a long roll (approximately 3 inches wide and 13 inches long).
Line a baking sheet with parchment paper.
Place the dough roll onto the prepared baking sheet and flatten it slightly.
Bake for 35-40 minutes, or until the roll is golden brown.
Remove from the oven (do not turn off the oven). Let cool for 15 minutes.
Using a serrated knife, cut the roll diagonally into 1/2-inch thick slices.
Arrange the slices flat side down on the baking sheet. Bake for 5-7 minutes per side, or until golden brown and crisp, flipping halfway through. Watch carefully to prevent burning.
Let the biscotti cool completely on the baking sheet before storing.
Store in an airtight container at room temperature for up to 4 weeks.