Biscotti with a cup of tea with milk, a stack of books, lots of pens and pencils and usually a faint classic or just piano music in the background coming from the radio. This was me studying for exams until midnight, then dragging myself to sleep for a few hours until the morning. Do you relate?
Hey everyone, come and join me in making this delicious, super easy aromatic Italian biscotti.
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Biscotti
Calming and warming biscotti perfumed with anise flavor and the crunch is fabulous. Decorate them with ribbons of dark chocolate for an extra fancy look and calories. But seriously, they do not need it, they are just as good plain.
Among all biscotti recipes, these are my favorite because they bring back good old memories. When I was a little girl in elementary and middle school, I used to have these biscotti with milk tea. In high school and college, I usually had them with a cup of coffee.
Anise biscotti is one of the most popular and warming winter biscuits in most Arabian countries. It is sold in all Egyptian bakeries year-round. When you bake these traditional anise biscotti, they fill your home with the comfy aroma of anise.
Anise has a distinctive licorice taste and flavor. They pair very well with other aromatic spices like fennel in many sweet and savory dishes throughout North Africa. Anise seeds are popular in the region for their calming and soothing effects.
Anise tea is also popular in the Middle East. It is considered one of the main drinks you have to have, especially when you have a cold. It is believed to help with stomach cramps and coughs. My grandma used to use anise seeds and cloves as a breath freshener.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥣 Before you begin: essential tools
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- Medium bowl.
- Large bowl.
- Electric mixer or a stand mixer.
- Rubber spatulas.
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Biscotti ingredients:
- Flour: I use all purpose flour and haven't yet tried any other kind.
- Sugar: to sweeten the biscotti, but I assure you it is not overly sweet.
- Baking Powder: used as a leavening agent.
- Anise seeds: the main flavor here.
- Eggs: I've used large eggs here.
- Vanilla extract: for a background flavor note.
- Oil: I've used canola oil. I prefer oil here rather than butter.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large mixing bowl, add eggs, vanilla and sugar. Beat until you get a foamy mixture, then mix in oil.
- In a small bowl, combine flour, baking powder, and anise seeds. Add the flour mixture to the egg mixture and mix with a spatula until you get a firm dough.
- Line a baking sheet with parchment paper and form the biscotti dough into a long or a rectangle. Mine happened to be like an egg :), but it is ok still tasted amazing though. Smooth the dough with oiled hands.
- The first bake: Bake until edges start to be light brown. Take out of the oven and let it cool down for 10 minutes so you can handle it.
- Using a serrated knife, cut into 2-inch-wide slices.
- Place slices on a parchment-lined baking sheet side by side. Bake for a second time, or broil until golden but watch out if you are using the broiler. Turn the slices on all sides and bake until they get their signature crispness and golden brown color. Cool on a wire rack.
Variations to make it your own
- Do not have anise seeds or do not want to use them? You can use ground anise seed or anise extract.
- Use almond extract and turn them into almond biscotti.
- Add some orange zest for another layer of flavor.
Let's make the perfect recipe: Amira's tips
- You can control the serving size by making them even smaller. Just divide the dough in half to make them smaller.
- Use tongs to flip the biscotti and be very careful as they will be hot and fragile.
Perfect pairings: what to serve with
- This is the perfect cookie to pair with hot drinks like Tea with Milk and also pairs very well with Ginger Latte.
- I like to dip them in chocolate and serve them with Turkish coffee. The extra sweetness of the chocolate complements the bitterness of the coffee.
Related recipes you'll enjoy
- Egyptian Wedding Cookies, pistachio stuffed.
- Butter jam stuffed sandwich cookies.
- Cardamom flavored Linzer cookies.
- Pistachio and Sesame cookies.
More breakfast recipes
- When you are in the mood for something sweet, warm and buttery there is nothing better than bread pudding. This Brioche French Toast Casserole needs only 15 minutes prep time and your taste buds will sure thank you.
Let me know in the comments below if you made this recipe and loved it. Please remember to give it a 5-star rating. Thanks for being here; I appreciate you!
Anise Biscotti
Ingredients
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup (100g) granulated sugar
- ½ cup (120ml) oil
- 2 cups (250g) all-purpose flour
- ½ Tablespoon baking powder
- 1 Tablespoon roasted anise seeds
Instructions
- Preheat oven to 350, Line a large baking sheet or two small ones with parchment paper. Note1
- In a deep bowl, whisk together eggs, vanilla extract and sugar. Mix in oil.
- In a separate bowl combine flour, baking powder and anise seeds.
- Add the dry ingredients to the wet and mix with a spoon or spatula.
- Moisten your hands lightly with oil and form dough into a rectangle or a log 0.5 inch thickness.
- Bake in the middle rack for 20-25 minutes or until until the top and sides of the biscotti turns light brown.
- Remove from oven and let cool down for 10 minutes.
- Cut into 2-inch slices, carefully turn slices to one side, and bake for another 6-8 minutes until brown.
- Turn the biscotti on the other side and repeat browning.
- Let them cool down before serving. Store in an airtight container.
Video
Notes
Nutrition
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Diana D.
I love these. They have become a staple for the holidays and also for a boring Wednesday!
Laura Gabaldon
This recipe is a five star they came out so light and tasty my 96 year-old mama Rose said these Anise biscotti‘s are her favorite. I added a little of anise extract with the vanilla and roasted, the anise which makes a difference in the flavor as you pour into your dough . Thank you so much for sharing this wonderful recipe with all of us!
Amira
Thank you so much Laura for your feedback, I am happy you and your sweet mama Rose liked it.
Yvonne Yvonne
I used pistachios and some anise flavor and they came out great. Super easy recipe- definitely a keeper
Dodo
Mine aren’t as pretty but they taste really really good. I’ve learned a couple of things from this first try. I’ll make another batch for friends and family next. 10/10
Mary Malek
Hello,
I’m a newbie baker so here’s my question - If I double the recipe, should I divide the dough in two batches?
Amira
Yes absolutely you can Mary, nut if you are new to baking I would advice to make only one batch so you do not get overwhelmed.
Jodie
I love this recipe. Use a lot of anise and I also add a little almond extract. Delicious!
Amira
Thank you for sharing, Jodi. Almond extract will surely make these even more delicious.
Heidi Beasley
Terrific biscotti loved the anise favor but also added 3/4 cup of sliced almonds and a few extra tablespoons of flour. Wonderful texture and cut beautifully. One more important thing. I put dough in fridge for a least an hr to firm it up a little. Worked out perfectly. Will definitely make again!!!
Brenna
Great Recipe! Love it! So easy to make.
Kim Billhimer
Love biscotti cookies grew up on them.
hallie
Hi Amira,
Can I add chopped chocolate, dried fruit, or nuts to this recipe? If so how much would you recommend?
Thanks for all your help!
Hallie
Marie
Delicious!❤️
Amira
Thanks Marie, glad you liked them.
MJ
Can I use anise natural extract instead of seed?
Amira
I have not tried that before MJ. Thanks
Rainie
I don’t have anise seeds. Can I just use anise extract? If so, how much? Thx
Amira
Yes of course Rainie you can.
Candy
Can I also add Anise extract for more taste ?
if so how much?
Thank you
Amira
Yes you can Candy, add 2 teaspoons of anise extract for more flavor.
Oliver
Very good! The only thing I did differently from the recipe was add more vanilla extract (I am a vanilla fiend). My family loves them 🙂
Amira
Thank you Oliver for your feedback and comment. I am glad you liked the recipe.. and yes more vanilla please I like it that way too!
Hoda
Came out perfect! This is a keeper and so easy to make. My son loved them.
Amira
Thank you Hoda, happy you liked it.
Sam
Hi ..I’ve made biscotti before and your recipe looks great but I always get an eggy taste and smell whenever I make cookies with eggs and low sugar amount .. I’ve tried organic etc but same result.. am I doing something wrong ? Ty
Amira
Sam, you might be a little more sensitive to the egg flavor and smell in baked goods. My suggestions for you is to either add anise extract if you can find it easily or try increasing the amount of vanilla extract. Let me know what do you think?
Crystal Taylor-Hikal
Omg I was just at Starbucks in Virginia a few days ago looking at the Biscotti and thinking how much I needed to learn to make my own. Now you’ve gone and posted this recipe so it’s my challenge for this week! I have a fresh bag of anise seeds straight from Alexandria in the pantry and chocolate ready for drizzling at least half a batch. I found non alcoholic extracts and flavorings of all kinds on Amazon. Check them out. Thank you again Amira for inspiring me to be more creative in the kitchen for my Egyptian hubby and big family. Bundle up!
Amira
Crystal, great minds think alike hehehe. This is a super easy recipe for biscotti really not complicated at all. Enjoy making it and imagine you are there at the beaches of Alexandria eating those :). I love Alexandria and have great memories there with the hubby <3.
Denise Beaudoin
Made the Anise biscotti and they came out fantastic. Would have added some anise extract, the vanilla was OK. First time I make a biscotti - will do it again soon. Did not sift dry ingredients, though it might make it a lighter. thanks for the recipe. PS..my husband is Egyptian and he loved them, reminded him of his Mom's biscotti.
Amira
Denise, Thank you for trying this recipe and I am so glad you and your hubby liked it. I am afraid of using extracts as it ALWAYS contains alcohol and we do not consume any alcohol, so if this is ok with you then go ahead and add it I bet it will smells heavenly. Aaaaah moms' cooking and dishes are always the best, it brings back lots of good memories :). If you have any recipe you want to make please do not hesitate to contact me.
Denise S Beaudoin
Thanks Amira, that would be Gr8....appreciate your help....will reach out to you for sure.
Joanne T Ferguson
G'day! Love your recipe and photos too!
I can almost smell the wonderful anise and be perfect dunking right now in my coffee, true!
Cheers! Joanne
Amira
Thanks Joanne, try it if you like anise its smell is soooo relaxing :).