anise + almond biscotti

anise + almond biscotti

Anise + almond biscotti are my new addiction because they are almost impossible to resist. I’ve already baked two batches this week! The anise seeds and cornmeal mingled with the roasted almonds create a wonderfully crunchy texture. Anise flavor is similar to fennel, or licorice. These cookies make a great afternoon snack, or a good accompaniment to your morning coffee. I like to make then ahead as they store will in an air-tight container.

anise + almond biscotti

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


  • 1½ cups whole raw almonds
  • ½ cup (1 cube) cold unsalted butter
  • 1¼ cups granulated sugar
  • 2 large eggs, cold
  • 1 tablespoon anisette extract
  • 2½ cups flour
  • ¼ cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon anise seeds



Preheat oven to 325°. Line baking sheet with parchment paper.


Roast almonds for 15 minutes. Once cooled, coarsely chop almonds. Maintain oven temperature.


In medium bowl or food processor, cream butter and sugar. Mix in the egg and anisette extract.


In separate medium bowl whisk the flour, cornmeal, baking powder, salt, anise seeds and coarsely chopped nuts.


Mix dry ingredients into creamed butter, sugar and eggs in food processor.


Roll dough into two 2” round logs, about 9” long. Transfer to baking sheet. Leave space between logs for expansion as they bake. Bake 30 minutes until golden brown.


Cool on rack, about 20 minutes, maintain oven temperature. (After 30 minutes they may become too hard to slice.)


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


Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about an additional 8 minutes.


Transfer to rack and cool. Store in airtight container at room temperature.


This recipe is adapted from the Craftsbury Outdoor Recreation Center.

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