Anise Biscotti - Biscotti d' Anice
Prep time
Cook time
Total time
Serves: 5 dozen
  • ⅓ cup of unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 Tbs. pure vanilla extract
  • 2 Tbs. Anisette or clear Sambuca
  • Finely grated zest of 1 lemon
  • 2 Tbs. anise seeds lightly toasted in a skillet
  • 2¼ cup of all purpose flour
  • 1½ tsp. of baking powder
  • ¼ tsp. salt
  • ⅛ tsp. freshly grated nutmeg
  • 3 to 4 Tbs. of turbinado sugar
  • ⅓ cup of heavy cream
  1. Sift the flour, baking powder and salt together. Add the freshly grated nutmeg to the dry ingredients
  2. Place the butter and lemon peel into the work bowl of a standing mixer and beat until fluffy on medium-high speed. Continue to beat the butter, gradually adding the sugar, Anisette or Sambuca, vanilla and anise seeds.
  3. Add the eggs one at a time for 1 minute each, scraping down after each egg; be sure to scrape down to the bottom of the bowl.
  4. Remove the work bowl from the mixer and add the dry ingredients by hand using a large spatula. Combine well to be sure that no trace of the dry ingredients appears, however do not over mix the dough.
  5. Lay three lengths of plastic wrap on the counter, each about 18 inches in length. Divide the dough into 3 equal portions and form a log of dough about 2 to 3 inches wide in the center of each piece of plastic wrap. Smooth the dough logs with your fingers dampened with cold water, do not leave any residual water on the biscotti dough. Wrap the logs with the plastic wrap, place on a parchment lined baking sheet and into the refrigerator overnight.
  6. Preheat the oven to 325º and have the oven rack positioned in the upper and middle third of the oven; line two cookie sheets with parchment. Unwrap the refrigerated biscotti dough and lay two logs on one of the baking sheets about 4 inches apart. Lay the third log on the second baking sheet. Brush the uncooked dough with the heavy cream and sprinkle with turbinado sugar.
  7. Bake for 30 minutes or until the logs are golden brown and firm to the touch. Midway through the baking process, reverse the baking sheets from front to back while switching shelves. Remove from the oven to completely cool on wire racks.
  8. Preheat the oven to 275 º. Once the logs are completely cooled begin to slice into biscotti, one log at a time. Lay the baked log on a cutting board and using a serrated knife with a pressing motion cut into ½ inch diagonal slices. Lay the sliced biscotti back on the parchment lined baking sheet to oven dry for about 15 to 20 minutes. Remove from the oven and allow to completely cool before storing in an airtight container.
Recipe by LaBellaSorella at