Toasted Almond Anise Biscotti Recipe (2024)

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ByRachel December 10, 2016December 3, 2023

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Indulge in the delightful crunch of these toasted almond anise biscotti, bursting with toasted almonds and a subtle anise flavor. They are ideal for dunking in a cup of coffee or tea.

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The inspiration for this recipe stems from a journey of culinary experimentation, a quest to capture the essence of my family’s homemade Italian biscotti—the kind that conjures cherished memories of Christmases past.

Growing up, the holidays were filled with the tantalizing aromas of my Grandmother and Auntie’s baking, particularly around Christmas. Unfortunately, none of their recipes were written down. Now that they are gone, many of their delicious baked goods are only a memory. I have been on a quest to replicate some recipes that brought warm memories to our family, especially around the holidays.

This is a recipe I tinkered with for a while. As I proudly shared one of my early biscotti batches with my father, his feedback caught me by surprise. He remarked that they were dry and hard.

I thought of biscotti as something to dip into coffee or tea, but he had another vision of the type he grew up with made by his mother, an Italian immigrant who came to the US with her family when she was only seven years old. He reminisced about the softer biscotti of his childhood.

Biscotti are baked twice, which may be where I went wrong when trying to reproduce their version. I had captured the right flavoring, but the texture was not quite right since I baked them too long for the second baking.

Unlike the traditional firm versions in coffee shops, these biscotti are softer and can be eaten as a crunchy cookie without dipping into a beverage to soften. The longer you bake the biscotti the second time, the harder they are.

Steps for Making Almond Anise Biscotti

My Auntie’s biscotti are the inspiration for this toasted almond anise biscotti recipe. Unlike the smaller biscotti you find at coffee shops nowadays, Auntie’s biscotti were quite large. These delightful treats can be eaten as a crisp cookie, or if you prefer a firmer biscotti that’s perfect for dipping, you can bake them longer the second time around.

If you want to see the full printable recipe, scroll down. But first, let me show you the step-by-step illustrated guide to making my family’s recipe:

Preparing

Gather your ingredients and kitchen equipment, and set up your work area. Preheat the oven to 350˚F, line a baking sheet with parchment paper, and set aside as you prepare the biscotti dough.

Toasting the Almonds

To toast your almonds, place them in a skillet over medium heat. Stir them frequently until they turn a fragrant and golden brown color. If some almonds brown quicker than others, remove them from the skillet. Toasting should take about 3 to 5 minutes.

Mixing the Ingredients

Combine the crushed almonds, flour, baking powder, and salt in a large bowl and set aside.

Using a stand mixer and paddle attachment, beat eggs, sugar, almond extract, anise extract, and optional anise seeds on medium speed until the mixture becomes light and fluffy. This should take about 5 minutes.

Add the flour mixture a little at a time, and keep mixing. If your electric mixer struggles, you can finish mixing in the flour with a wooden spoon or your hands. The dough will be sticky and firm.

Shaping the Dough

Gather the mixture into a log shape and place it in the center of the prepared baking sheet. Then, wet your hands and pat the dough into a dome-shaped slab measuring 4 inches by 12 inches.

First Baking

Bake in the preheated oven for 50 to 60 minutes or until the top turns brown and feels firm to the touch. Remove the biscotti from the oven and let it cool until you can handle it without burning your hands. Reduce your oven heat to 300˚F.

Slicing and Second Baking

Once the biscotti slab is cool enough to handle, transfer it to a cutting board. Use a serrated knife and slice into 1/2-inch wide biscotti.

Place slices cut side down on the baking sheets, and bake again until desired crispness. For a softer biscotti, bake for about 16 minutes, 8 minutes on each side. If you want a firmer biscotti that stands up to dunking, bake for up to 40 or 20 minutes on each side. Once done, transfer the biscotti to a wire cooling rack and let them cool completely.

Storing Tips

Follow these storage tips to ensure that your Toasted Almond Biscotti retain their freshness and delicious flavor for an extended period.

Cool Completely Before Storing: Ensure the biscotti have cooled completely before storing. Placing warm biscotti in a sealed container can create condensation, making them lose their crispiness.
Choose an Airtight Container: Use an airtight container to prevent the biscotti from absorbing moisture from the air. A metal or cookie tin with a tight-fitting lid is an excellent choice. Alternatively, you can use a plastic or glass container with a reliable seal.
Layering: If stacking biscotti in the container, place parchment or wax paper between the layers to prevent them from sticking together.
Store in a Cool, Dry Place: Keep the sealed biscotti container in a cool, dry place, away from direct sunlight. Exposure to heat and sunlight can affect the texture and taste.
Freezing for Longer Storage: Biscotti also freeze well. If you plan to keep them for an extended period, consider freezing them in an airtight container or heavy-duty freezer bag. Thaw frozen biscotti at room temperature before serving.
Re-Crisping: If your biscotti lose some of their crunch over time, you can re-crisp them in the oven. Preheat the oven to a low temperature (around 300˚F), place the biscotti on a baking sheet, and warm them for a few minutes. Keep an eye on them to prevent over-baking.

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5 from 5 votes

Toasted Almond Anise Biscotti

Indulge in the delightful crunch of these toasted almond anise biscotti, bursting with toasted almonds and a subtle anise flavor. They are ideal for dunking in a cup of coffee or tea.

Course Dessert

Cuisine Italian

Keyword almond anise biscotti

Prep Time 30 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 biscotti

Calories 150kcal

Author Grow a Good Life

Ingredients

1 cup almonds raw whole natural
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 cup sugar
1 teaspoon almond extract
1 teaspoon anise extract
1 teaspoon crushed anise seeds (optional)

Instructions

Preheat your oven to 350˚F and line a baking sheet with parchment paper.
Toast your almonds by placing them in a skillet over medium heat until they are fragrant and golden brown. Stir them frequently so they brown on all sides, and remove any that brown quicker than others. It should take about 3 to 5 minutes.
Remove the toasted almonds from the heat, wrap them in a kitchen towel, and crush them with a meat mallet.
Add the crushed almonds, flour, baking powder, and salt to a large bowl and stir to combine. Set aside.
Using a stand mixer, beat the eggs, sugar, almond extract, anise extract, and optional anise seeds on medium speed until light and fluffy, about 5 minutes.
Add the flour mixture a little at a time. If the mixer begins to strain, work the rest of the flour in with a wooden spoon or your hands. The dough will be firm and sticky.
Gather the mixture into a log shape and place it in the center of the prepared baking sheet. Wet your hands and pat the dough into a 4 x 12-inch dome-shaped slab.
Bake in a preheated oven for 50 to 60 minutes or until brown and firm when you touch the top with your finger.
Remove the biscotti from the oven and let it cool, and reduce your oven heat to 300˚F.
Once the biscotti loaf is cool enough to handle, transfer it to a cutting board. Use a serrated knife and slice into 1/2-inch wide biscotti.
Place slices cut side down on the baking sheets, and bake again until desired crispness, about 16 minutes for a softer biscotti and up to 40 minutes for a firmer biscotti that stands up to dunking. Flip halfway through for even baking.
Let the biscotti cool completely on the baking sheets or a wire cooling rack. Store in a metal tin. Makes about 16 biscotti.

Nutrition

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