Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.

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  • In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

  • Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

  • Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

  • Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

  • Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Nutrition Facts

110.7 calories; protein 2g 4% DV; carbohydrates 14.5g 5% DV; fat 4.7g 7% DV; cholesterol 20.5mg 7% DV; sodium 88.3mg 4% DV. Full Nutrition

Reviews (143)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2006
Yum! Yum! Yum! I have been looking for a while for an outstanding biscotti recipe to use as a base and I do believe this is it! My favorite kind is Toasted Almond with Cranberries. I use about a cup of toasted slivered almonds and a handful of dried cranberries chopped fairly small for a sprinkle of color and tartness. I use 2t of almond extract in place of the anise extract and 1/3 cup of milk (or half and half) in place of the brandy. I leave out the anise seed. Overall this is a very simple so-far-foolproof biscotti recipe that is easily adapted for use with whatever ingredients you have on hand. I'm so thrilled to have come across it! Read More
(172)

Most helpful critical review

Rating: 1 stars
02/01/2010
I found the logs spread out and became flat thereby burning the bottoms. Tried several times and always same result. Don't know if should cut down on liquid. 1 Read More
(7)
175 Ratings
  • 5 star values: 144
  • 4 star values: 25
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
11/22/2006
Yum! Yum! Yum! I have been looking for a while for an outstanding biscotti recipe to use as a base and I do believe this is it! My favorite kind is Toasted Almond with Cranberries. I use about a cup of toasted slivered almonds and a handful of dried cranberries chopped fairly small for a sprinkle of color and tartness. I use 2t of almond extract in place of the anise extract and 1/3 cup of milk (or half and half) in place of the brandy. I leave out the anise seed. Overall this is a very simple so-far-foolproof biscotti recipe that is easily adapted for use with whatever ingredients you have on hand. I'm so thrilled to have come across it! Read More
(172)
Rating: 4 stars
02/17/2003
This biscotti is delicious! I've made it several times even substituting almond extract for the anise extract with terrific results. The tops can be dipped in melted chocolate for a special treat. I made several batches at Christmas time and wrapped them up as gifts for co-workers. Read More
(96)
Rating: 5 stars
10/13/2005
GREAT won't last a month. Had to make a new batch after one week. Had to use apricot brandy for a batch and it was a bonus. I will try other brandies but fear to change what is perfect. I did set out butter and eggs to room temp. before using. Sifted flour into measuring cups and tried to not beat too much when adding dry ingredients. Read More
(89)
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Rating: 4 stars
12/21/2008
These were really good but as others suggested I upped the anise content and I would do even more the next time. I made only a single loaf and upped the extract to just over a tsp and 2 Tbs anise seed. I think next time I'll add another half tablespoon of seed and a few more splashes of extract. Also used 5% cream for the liquid per Sweetooth instead of brandy and it worked great. I am brand new to biscotti as of this recipe and if you are too MAKE SURE YOUR LOAVES ARE FLAT. Mine was too tall had to bake it too long (so the ends dried up)and when I went to cut the middle still wasn't completely baked through so the tops of my cookies crumbled. This is why I do test batches:) Read More
(68)
Rating: 5 stars
12/27/2006
I found this recipe a couple of years ago and loved it! As I am the only one in my family with a taste for anise I modified this for Orange Pecan Biscotti substituting Gran Marnier for the Brandy grated orange peel for the anise seed orange extract for the anise extract and toasted chopped pecans for the almonds. Delicious! It is my family and friends' favorite. My brother can't stop eating them once he starts! Read More
(58)
Rating: 4 stars
02/08/2008
Everything about this recipe turned out colossal. The size of my biscotti the size of the anise seeds I used and the flavor! Very good recipe brings back childhood memories of Easter. Next time will shape loaves smaller and use mortar and pestle on seeds to try to incorporate seeds more into dough. Thank you Laria! Read More
(45)
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Rating: 5 stars
01/26/2007
This is the easiest and best tasting recipe I have ever tried - threw out all my other biscotti recipes. This one is a keeper. Family loved them - gone in 2 days - will have to double next time. I followed the recipe exactly as posted and used convection bake on my oven. Read More
(44)
Rating: 4 stars
01/11/2011
I think these biscotti turned out just okay; however my husband LOVED them! We made a pot of coffee after dinner tonight and he downed several of these biscotti...I ate one or two. While the biscotti are tasty enough to me they lack something...seems like a key ingredient is missing! As a child I often made Anise Biscotti with my beloved mom and the anise flavor was really intense which I like a lot. To me these biscotti are flavorful but way too light on anise. I calculated the recipe to make half the amount of servings as written (I yielded about 26 biscotti) and doing so I actually DOUBLED the anise extract from the ORIGINAL recipe that yields 60 biscuits (I used 3 teaspoons of anise extract). I also used 2 full heaping tablespoons of anise seed for my dough recipe even though I halved the original recipe. Perhaps working with the dough and the biscotti for an hour or so dulled my sense & taste for anise! At any rate I will definitely be making these biscotti again but I'm gonna tweak the recipe a bit. Also just as a mention...the dough is very wet sticky and rather difficult to work with. Rather than wet my hands etc I just floured my board and my hands really well before turning out the dough & prior to shaping it. On parchment paper that I placed over my cookie sheet I used a long floured carving knife to sorta mold and push the dough into 2 long and low log shapes. Doing all of this made working with the dough much much easier. Read More
(29)
Rating: 5 stars
06/29/2007
Do not be afraid of the biscotti! If I can make this so can you. I left out the anise seed (I didn't have it). But this needed much longer to dry after cutting so plan accordingly. Read More
(28)
Rating: 1 stars
02/01/2010
I found the logs spread out and became flat thereby burning the bottoms. Tried several times and always same result. Don't know if should cut down on liquid. 1 Read More
(7)