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Anise Biscotti Recipe: Authentic Italian Anise Seed Cookies
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 with extract. My grandmother insisted on anise seeds.
That choice gave our anise biscotti a smooth, classic licorice flavor that never tastes harsh.
Shipping: 1 business day handling. Typical transit times are 3 days (East Coast), 5 days (Central), and 7 days (West Coast).
Seeds Over Extracts for Authentic Flavor
Extracts can taste sharp and overpowering. Anise seeds release flavor slowly and evenly.
That balance is why traditional Italian anise biscotti taste smoother and more refined.
Related Biscotti Guides
Anise Biscotti Recipe
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 flours, baking powder, and salt.
- Cream sugar and shortening.
- Add eggs and extracts.
- Fold in dry ingredients and anise seeds.
- Shape into two logs and bake 25 minutes.
- Slice, lower oven to 325°F, and bake 12 minutes.
How to Serve Anise Biscotti
Serve with espresso, cappuccino, or a small glass of sambuca for a classic Italian finish.
Frequently Asked Questions
What gives anise biscotti an authentic licorice flavor?
Anise seeds create a smooth, natural licorice taste. Extracts can taste sharp and overpowering.
Why do some people find anise biscotti too strong?
Heavy use of extracts overwhelms the palate. Seeds release flavor more gently.
How do I store anise biscotti?
Store airtight at room temperature. Best within a week of opening. Do not freeze.
Where can I buy yours?
Order online or find a local store using our Find Us page.
Tags: anise biscotti, anise seed cookies, Italian biscotti, anise cookies recipe, licorice flavor
