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Authentic Anise Biscotti Recipe with Anise Seeds
Sep
Anise Biscotti: A Taste of Tradition
Growing up, it was normal to watch my mother and grandmother decide which ingredients would make it into the final batch. My mother kept it simple. Her Anise Biscotti used anise extract and vanilla extract. My grandmother would have none of it. She always reached for the anise seed, and that choice gave our anise seed cookies a true, classic licorice flavor. If you are searching for anise cookies Italian in the most authentic style, seeds are the secret.
Jump to: Recipe • FAQ • How to Serve
Seeds Over Extracts for Authentic Flavor
Many people say they dislike Anise Biscotti because the flavor is overwhelming. That often happens when extracts do all the work. Extracts can taste sharp and a little medicinal. Anise seed cookies release flavor slowly and evenly, which gives a smooth, natural taste that feels balanced. It is how our grandparents did it. They did not have extracts, but they did have seeds. At
The Biscotti Company, we add more anise seed than extract. The result is bold but never harsh, with a gentle hint of vanilla that rounds out the finish.
Anise Biscotti Recipe
Use this simple anise biscotti recipe when you want a reliable anise cookies recipe that bakes up crisp for dunking.
Ingredients
- 160 g all-purpose flour
- 160 g almond flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 175 g sugar
- 2 XL eggs
- 36 g shortening
- 2 tbsp anise seeds
- 1 tsp anise extract
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Sift all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Whisk sugar and shortening until light and fluffy.
- Add eggs and mix until creamy and frothy. Stir in anise and vanilla extracts.
- Add the dry mix and anise seeds. Mix until just combined. Do not overmix.
- Divide dough in half. Shape two logs about 10 inches long and 2 inches thick.
- Bake for 25 minutes at 350°F until golden brown.
- Remove from oven. Reduce to 325°F. Slice diagonally and return slices to the tray.
- Bake for 12 minutes at 325°F until crisp. Cool fully before serving.
Yield: about 24 biscotti
Make It Your Own
- Softer crunch: Reduce the second bake by 2 to 3 minutes.
- Softer version: Substitute the shortening with 1/2 cup room-temperature butter for a more tender bite.
- More anise aroma: Add 1 extra teaspoon of anise seeds or lightly toast them for 30 seconds in a dry pan.
- No almond flour: Replace with the same weight of all-purpose flour.
How to Serve Anise Biscotti
Enjoy with a shot of espresso or a small glass of sambuca. The gentle licorice note blooms when you dip, and the crunch softens just enough for a perfect bite.
Frequently Asked Questions
What gives anise biscotti an authentic flavor?
Anise seeds. They deliver a smooth, classic licorice note without harsh aftertaste.
Why do some recipes taste too strong?
Heavy use of extracts can overwhelm the palate. Seeds release flavor slowly and keep it balanced.
Can I swap out almond flour?
Yes. Use the same weight of all-purpose flour. Texture will change slightly but still bake up crisp.
How long do they keep?
Store in an airtight container for up to two weeks. Freeze for longer storage.
Where can I buy yours?
If you are searching for anise cookies near me, we ship fast nationwide. Order our
Anise Biscotti, then browse every flavor on the
Biscottis page.
Tags: anise biscotti, anise seed, Italian cookies, biscotti recipe, licorice flavor, anise biscotti recipe, anise cookies italian, anise seed cookies
