Anise Biscotti Recipe

5 from 8 votes

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These Italian Anise Biscotti have a bold flavor of anise and the perfect crunch. This recipe is everything a great Italian biscotti should be – they're dunkable, full of flavor, and so easy to make.

Prep Time15

Cook Time40

Infusing Time10

Total Time1 5

Servings: biscotti

Author: Marcellina

Equipment

1 thin serrated knife

Ingredients

2½ cups (300 grams) all purpose plain flour
1 cup (200 grams) granulated white sugar
⅓ cup (75 grams) unsalted butter
2 eggs
1 teaspoon baking powder
½ teaspoon fine salt
3 teaspoons dark rum
2 teaspoons anise seeds
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with non-stick parchment paper.
Place the unsalted butter into a small microwave safe bowl. Microwave in short bursts of 10 seconds until the butter is melted. Set aside to cool.
⅓ cup (75 grams) unsalted butter
In a small bowl, combine the dark rum with the anise seeds. Allow to infuse for 10 minutes while you prepare the remaining ingredients.
3 teaspoons dark rum, 2 teaspoons anise seeds
Place flour, sugar, baking powder and salt into a medium bowl. Whisk to combine.
2½ cups (300 grams) all purpose plain flour, 1 cup (200 grams) granulated white sugar, 1 teaspoon baking powder, ½ teaspoon fine salt
Make a well in the center of the dry ingredients.
Break the eggs into the well and add infused rum/anise seeds, vanilla and melted, cooled butter
2 eggs, 1 teaspoon vanilla extract, ⅓ cup (75 grams) unsalted butter
Whisk together the wet ingredients slowly incorporating part of the dry ingredients.
Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.
Turn out onto the kitchen counter or a large board and knead lightly ensuring all the flour is incorporated. The dough should be firm but soft.
Divide the dough into three equal portions.
Roll each portion into a 10inches/ 25cm log. Use a little flour on the surface if the dough is sticking.
Place logs onto the lined baking sheet.
Bake 20-25 minutes until browned.
Removed from the oven and cool on baking sheets for 10 minutes.
Reduce oven to 300°F/150°C.
While still warm, cut each log into 15 slices. Check my tips below on how to cut biscotti easily.
Arrange cut side up, onto the lined baking sheets and return to the oven for 10-15 minutes.
Cool on a wire rack and store in an airtight container.

Notes

Tips for Success

To measure flour: stir to lighten the flour, then spoon into measuring cups and use a knife to level. For accuracy, use kitchen scales.
Avoid over-kneading; gently form and press the dough together.
Leave space between the logs to prevent them from sticking.
Cut while warm.
The second baking is the key. Too little time and your biscotti will be soft; too much, and they’ll be too hard. I’ve found that 10-12 minutes gives the best results. When you take them out of the oven, the cookies will still be a bit soft but will harden as they cool.

How to cut biscotti easily

- Cut the logs while they are still warm.
- Use a thin, serrated knife.
- Make a small cut (about 1/3 to 1/2 way through) using a sawing motion.
- Finally, press the knife down firmly and sharply in one motion.
- If you're having trouble, the first bake might not have been long enough.

Nutrition