Easy Anise Biscotti

"Delicious, with a hint of licorice flavor”.

This Easy Anise Biscotti is one of those Italian biscotti recipes that may not thrill the young ones. As little kid I wasn’t really thrilled by anything anise. All I wanted was pure unadulterated, white sugar, American crap bakery cookies. I wasn’t thrilled by biscotti at all and had a slang name for it. Think you can guess what it is?

It's hard to believe a flavor I hated thirty years ago (okay, forty years ago) - IS REALLY POPULAR NOW! All in all this anise biscotti recipe is wa-a-a-y better than the preservative laden biscotti crap sold at Starbucks.  So if you enjoy the anise flavor you have got to try these.  Serve these for dessert with a glass of sweet wine to dunk them in.

If you can’t find anise extract or oil, you can substitute a tablespoon of freshly ground anise seed.  Best if ground fresh using a mortar and pestle or small electric grinder

Easy Anise Biscotti Recipe


  • 1/2 cup vegetable oil, or light olive oil
  • 3 eggs
  • 1 tablespoon anise extract, or 3 drops anise oil
  • 1 cup white sugar
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt


  1. Position one of your oven racks in the center of your oven. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  2. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended.
  3. In a separated bowl whisk together the flour, baking powder and salt.  Stir into the egg mixture to form a heavy dough. Turn the dough out onto a lightly floured surface, and knead for a count of 10.
  4. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  5. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool for 10-15 minutes on a wire rack.
  6. When the cookies are cool enough to handle, place on cutting board and slice each one crosswise into 1/2 inch slices.
  7. Place cut sides down on unlined baking sheet. Bake 8-10 minutes, turn cookies over, bake an additional 8-10 minutes.
  8. Remove from baking sheet and cool on rack.
  9. When completely cool store in an airtight container to maintain freshness.

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