Anise Almond Biscotti

Traditionally flavored with anise seed, these classic Italian cookies are often eaten for breakfast with coffee or hot chocolate and later in the day with wine. Crunchy and hard, they are great for dipping.

Sambuca is an Italian liqueur often used as a flavoring in pastries. Made from elderberries and flavored with anise, Sambuca is a popular after-dinner drink that helps bump up the anise flavor in these biscotti.

Anise Almond Biscotti
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Cook time: 
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Serves: 4 dozen
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • 1 cup white sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon Sambuca
  • 1 cup lightly toasted and cooled almonds, roughly chopped
  • 1 ¾ cups all purpose flour
  • 2 teaspoons crushed (not ground) anise seed or fennel
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, one at a time, and the Sambuca, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again until it forms a wet, sticky dough.
  7. Divide the dough in half and form each into an 8 inch log. Place the two logs as far apart as you can on the prepared cookie sheet and transfer to the oven.
  8. Bake until they are just golden and beginning to crack, about 20 minutes.
  9. Set aside to cool, about 10 -20 minutes.
  10. Lower the oven to 250 degrees.
  11. With the tip of a very sharp knife or a serrated knife, cut the logs into ⅜ inch slices on the diagonal and return to the prepared cookie sheet.
  12. Transfer to the oven and bake until the biscotti are just beginning to brown on the edges, about 5 minutes per side.
  13. Cool the cookie sheet completely between batches.