Anise Almond Biscotti Recipe
Serves 40
40 mins prep
45 mins cook
85 mins total
These traditional Italian almond biscotti with anise are perfectly crunchy, subtly sweet, and packed with toasted almonds. A reliable, foolproof recipe that’s ideal for holiday baking or enjoying with coffee. A honey variation is included below.
Prep: Position oven rack in the center and preheat to 350°F. Line a baking sheet with parchment paper.
Wet Ingredients: In a large bowl, combine melted butter and sugar. Add eggs, ground anise, vanilla extract, and almond extract. Mix well.
Make the Dough: In a separate bowl, sift together flour, baking powder, and salt. Add to the wet mixture and stir until just combined. Fold in chopped almonds. Tip: If the dough feels too sticky, refrigerate for [timer minutes=60]30–60 minutes[/timer] to firm up.
Shape Logs: Divide dough into two portions. With lightly floured hands, shape each into a log about 10 inches long. Transfer to the baking sheet and gently flatten into logs about 12 inches long and 3½ inches wide. Leave about 3 inches between logs, as the logs will spread while baking.
Add Topping: Whisk egg white in a small bowl and brush over logs. Sprinkle sliced almonds and raw sugar on top, pressing gently.
First Bake: Bake [timer minutes=25]25–30 minutes[/timer] until lightly golden, firm but not hard, and easy to slice. Cool completely (several hours or overnight). This step is important to help them firm up prevent crumbling during slicing.
Slice: Reduce oven temperature to 325°F. Transfer logs to a cutting board. Using a long sharp knife, slice diagonally into ½-inch thick pieces with a gentle sawing motion.
Second Bake: Arrange slices cut-side down on baking sheet. Bake [timer minutes=10]10 minutes[/timer], flip, then bake another [timer minutes=10]8–10 minutes[/timer] until dry and just beginning to turn light golden.
Cool & Store: Cool completely on a rack. Biscotti should be dry and crunchy. Store in an airtight container at room temperature.