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Anise Biscotti

Rated as 4.74 out of 5 Stars

"Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month."
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1 h 40 m servings 111
Original recipe yields 60 servings (5 dozen)


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  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
  2. 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.
  3. 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.
  4. 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.
  5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 111 calories; 4.7 14.5 2 21 88 Full nutrition

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Read all reviews 142
  1. 173 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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 ...

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 s...

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 an...

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 Br...

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 t...

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 tim...

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 b...

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.