Biscotti all’ Anice

This recipe for Biscotti all’ Anice results in a cookie with a fine, almost silken texture,  that is imbued with a hint of anise. 

I found this recipe a couple of years ago, and loved it! I am one of few in my family with a taste for anise, but those of us who enjoy, have a hard time controlling our craving.

If you can’t find Sambucca liqueur or Pernod, or don’t want to spend the money then substitute a good Brandy,

This traditional biscotti’s lovely, subtle anise flavor that goes great with a nice latte.

More on Making Biscotti

Biscotti all’ Anice Recipe


  •  1 cup whole almonds, toasted, coarsely chopped
  • 1 tablespoon anise seed
  • 2 tablespoons Sambucca liqueur or Pernod
  • ½ cup unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 2 cups plus 2 tablespoons all purpose flour
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt 


  1.  Position rack in center of oven and preheat to 350°F.
  2. Line baking sheet with parchment paper and set aside.
  3. Place anise seeds in small bowl. Add 1 tablespoon liqueur and heat in oven for 5 minutes to infuse.  Or place anise in small microwave-safe bowl, add liqueur and microwave on high for 10 to 15 second, or until steaming.  Set aside.
  4. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs
  5. Add in anise seed mixed with liqueur and remaining 1 tablespoon of liqueur, blend in.
  6. In another bowl sift flour, baking powder and salt together twice.
  7. Add flour mixture to egg mixture and stir with wooden spoon just until blended.  Mix in almonds.
  8. Divide dough in half.  Using floured hands, shape each dough half into a 14 inch long, 1 1/2-inch-wide and ½ inch high log.
  9. Transfer both logs to prepared baking sheet, spacing at least 2 inches apart.
  10. Bake logs until golden brown (logs will spread), about 25 minutes.
  11. Cool logs for about 5 minutes, transfer to cutting board.  Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices.
  12. Discard parchment paper and place slices upright ½ inch apart on baking sheet and return to oven
  13. Bake 10 minutes to dry and crisp.  Remove from oven and transfer to rack and cool.
  14. Store in tightly covered container.

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