anise + almond biscotti

anise + almond biscotti on a napkin on the navigation table with french press coffee and mug sitting on a nautical chart

Anise + almond biscotti have a wonderfully crunchy texture thanks to anise seeds and cornmeal mingled with the roasted almonds. Anise is aromatic, with a sweet licorice flavor similar to fennel (in many recipes, the two types of seeds can be interchanged). These biscuit-like cookies make a great afternoon snack or a good accompaniment to your morning coffee. I like to make them ahead, as they store well in an airtight container. This recipe is adapted from the Craftsbury Cookbook.

anise + almond biscotti

Serves: 36 medium biscotti
Cooking Time: 1 hour 15 minutes


  • 1½ cups whole raw almonds, skins on
  • ½ cup (1 stick) cold unsalted butter
  • 1¼ cups granulated sugar
  • 2 large eggs, cold
  • 1 tablespoon anise extract
  • 2½ cups all-purpose flour
  • ¼ cup cornmeal
  • 1 tablespoon anise seeds
  • 2 teaspoons baking powder



Heat the oven to 325°F. Line a baking sheet with parchment paper.


Roast the almonds for 15 minutes, stirring occasionally, until lightly browned. Once they’ve cooled, coarsely chop them. Maintain the oven temperature.


In the bowl of a food processor, cream the butter and sugar. Add the eggs and anise extract, pulsing until combined.


In a separate medium bowl, whisk the flour, cornmeal, anise seeds, baking powder, salt, and the coarsely chopped nuts. Add the dry ingredients all at once into the food processor and pulse 4 to 5 times until combined.


Transfer the dough to your work surface and form it into a rough ball. Divide the ball into two equal pieces, then roll each half into a log that’s about 2 inches in diameter and 9 inches long. Transfer to a baking sheet, leaving space between the logs for expansion (they’ll spread and flatten quite a bit). Bake for 30 minutes,


or until golden brown.


Cool on a wire rack for about 20 minutes, keeping your oven at 325°F. (Don’t let the logs cool longer than this or they may become too hard to slice.)


Transfer the logs to a cutting board and discard the parchment paper. Using a serrated knife, cut the logs diagonally into ½-inch-wide slices. Arrange the slices cut side down on the baking sheet.


Bake for 12 minutes. Turn the biscotti over; continue baking until they are just beginning to color, about 8 minutes longer.


Transfer to a wire rack and cool. Store in an airtight container at room temperature for up to a week or freeze, tightly wrapped, for up to a month.

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