150 minutes
A traditional Italian cookie with a delightful crunch, flavored with almonds and anise seeds.
cups
cups
teaspoons
teaspoons
Whole Almonds, toasted and roughly chopped
cups
Whole Anise Seed, roughly chopped
teaspoons
each
tablespoons
1. Preheat Oven
Start by preheating your oven to 350°F (180°C) and adjusting the oven rack to the middle position. This ensures even baking and is essential for achieving the perfect texture.
2. Combine Dry Ingredients
In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour, sugar, Diamond Crystal kosher salt, baking powder, chopped toasted almonds, and chopped anise seeds. Mix on low speed until the ingredients are thoroughly combined and homogeneous.
3. Add Wet Ingredients
Next, add the large eggs and vanilla extract to the dry mixture. Continue mixing on low speed until a soft dough forms. This dough will be slightly sticky but should hold together well.
4. Shape Dough
Transfer the dough to a lightly floured surface. Knead it lightly just until it comes together, then shape it into an 8-inch log. Place the log on a parchment-lined half-sheet pan, then gently roll and flatten it into a log approximately 16 inches long, 4 inches wide, and just over 1/2 inch thick.
5. First Bake
Bake the dough in the preheated oven for about 25 minutes, until it is puffed and firm. The edges should begin to brown slightly, but the overall log should remain pale. This initial bake sets the structure of the biscotti, making it easier to slice.
6. Cool and Slice
Remove the baking sheet from the oven and let the log cool on the sheet for about 5 minutes. Then, transfer it to a cutting board and let it cool for an additional 5 minutes. Cooling slightly before slicing prevents crumbling and ensures clean cuts.
7. Slice Biscotti
Using a long, thin, sharp serrated knife, slice the log at a slight angle into pieces just over 1/2 inch thick. You should get about 25 slices. Arrange the slices cut side up on the parchment-lined baking sheet.
8. Second Bake
Return the baking sheet to the oven and bake the biscotti for about 12 minutes, until they are dry to the touch and lightly browned on the bottom. Flip each biscotti over and bake for another 12 minutes, until both sides are lightly browned and dry.
9. Cool and Store
Allow the biscotti to cool to room temperature on a wire rack. Once completely cool, store them in an airtight container. They will keep for up to 3 months, and dipping them in tempered chocolate before storing is a delicious optional step. Enjoy your homemade Classic Almond Anise Biscotti with a cup of coffee or tea!
After the second bake, dip one side of each biscotti in melted dark or white chocolate. You can add a sprinkle of crushed nuts or sea salt on top of the chocolate before it sets.
Use shelled pistachios instead of almonds and add 3/4 cup of dried cranberries for a festive twist. Use almond extract instead of anise for a complementary flavor.
Substitute almonds with walnuts and add a cup of chocolate chips to the dough. Omit the anise and use 2 teaspoons of vanilla extract instead.
Add the zest of one orange or lemon to the dough for a bright, citrusy note. This pairs beautifully with the almonds and can be complemented further with a white chocolate drizzle after baking.
Incorporate chocolate chips or chunks into the dough, or dip one end of the baked biscotti in melted chocolate for a classic chocolate twist. You can use dark, milk, or white chocolate depending on your preference.
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