My great-great-aunt Josie created this recipe and handed it down through the family. The anise seed and anisette give it an authentic Italian flavor. A bit labor intensive, but they are so worth it! Great for dunking in tea or coffee, or just munching on. I double the recipe and give them out for Christmas every year.

Recipe Summary

prep:
20 mins
cook:
31 mins
additional:
3 hrs
total:
3 hrs 51 mins
Servings:
28
Yield:
28 to 30 biscotti
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

  • Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.

  • Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.

  • Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.

  • Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

Nutrition Facts

147 calories; protein 2.6g 5% DV; carbohydrates 17.5g 6% DV; fat 7.3g 11% DV; cholesterol 19.9mg 7% DV; sodium 34mg 1% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/10/2018
I usually use a different recipe (Spring biscotti) when making biscotti but I was a bit low on butter. Looked up one that I could use oil. I used Sambuca for the flavoring and substituted 1/2 c. Whole wheat in the flour mixture. (I always use King Arthur flour.) I chilled for only about an hour then used a large spoon to put the batter on the cookie sheet and floured fingers to pat it into logs. I ll make this again but really prefer the taste of a butter recipe. They have a nice shape and don t crumble. Read More
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