Anisette Biscotti

Biscotti is nothing new on this site (I am an Italian girl, after all!), but there is something special about this version – it’s a wonderful family recipe. I don’t remember when I first had these, but my mom said that on a trip to visit family in Chicago with my grandma, they showed up and her cousin put out these biscotti with coffee. My mom and grandma immediately fell in love with them and asked for the recipe. That was eons ago and it has been in my grandma’s stash ever since. My mom came across it a little while ago and has been asking me to make them; thankfully, I finally did. They are fabulous!

Many types of biscotti are made with either anise oil or anise extract for the traditional Italian flavor, but these put a little spin on that. These include anisette liquor instead of the extracts or oils. It imparts a more mellow flavor, which is great for those that can be a little put off by how strong anise is.

I wasn’t very old when my grandfather passed away – only 5 years old – but through vague memories and photos, I always remember him putting anisette in his coffee. I love the smell and it always reminds me of sitting at my grandma’s dining room table. Since biscotti are often dunked into a cup of coffee (my favorite way to enjoy them!), having the anisette in the biscotti makes these pretty much the most perfect version I can think of.

More Biscotti Variations

Anise-Almond Biscotti
Chocolate Biscotti
Chocolate-Pistachio Biscotti
Cranberry-White Chocolate Almond Biscotti
Fig and Walnut Biscotti
Parmesan Black Pepper Biscotti
Plain Biscotti

Four years ago: Homemade Soft Pretzels

Anisette Biscotti

Yield: About 2½ dozen biscotti

Prep Time: 20 minutes

Cook Time: 40 to 45 minutes

Total Time: 1 hour 10 minutes


2 cups + 2 tablespoons all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup vegetable oil
¼ cup granulated sugar
2 eggs, warm or at room temperature
2 tablespoons anisette liquor
2/3 cup whole pecans


1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.

2. In a mixing bowl on medium speed, cream together the vegetable oil and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the anisette liquor and mix to combine. Reduce the speed to low and gradually add the flour mixture, mixing until just combined. Add the pecans and mix briefly to combine.

3. Turn out the dough onto a lightly floured surface and knead briefly to make sure the nuts are incorporated.

4. Divide the dough into two pieces and form each into a log approximately 12 inches by 3 inches. Place both on the baking sheet and bake for about 25 minutes, or until lightly browned on top.

5. Remove from the oven and let rest for about 20 minutes. Reduce the oven temperature to 300 degrees F. Slice the logs on the diagonal, about ½ to ¾-inch in width. Place the biscotti back on the baking sheet and bake for an additional 20 minutes, turned them once halfway through baking. Remove from the oven and let cool to room temperature before storing.


37 Responses to “Anisette Biscotti”

  1. Linda on February 16, 2011 at 1:25 am

    Michelle, these look yummy and the pecans are certainly a different twist! I like to use Sambuca in my biscotti for that slight anisette flavor. Thanks for sharing an old family recipe – those are the best!


  2. Hannah @ Pickled Sweets on February 16, 2011 at 1:55 am

    yum! i love irish coffee and i think i know what to do with biscotti from now on! (:


  3. Silvia on February 16, 2011 at 3:55 am

    I will try them with sambuca, now that bottle in the cupboard has a meaning!


  4. Happy when not hungry on February 16, 2011 at 7:08 am

    This biscotti looks awesome! I love the anisette too!


  5. Jen on February 16, 2011 at 7:19 am

    Thanks for this! Though I’ve always known my husband loves “anise toast” as it is called in some Italian bakeries around here, I’ve never made them for him, even though I make biscotti often. And his birthday is coming up! So along with cannoli cake, these will be a sweet gift.


  6. Katrina on February 16, 2011 at 7:25 am

    Biscotti is such a yummy treat. I always used to think that it was really hard to make, but this sounds easy! Thanks for the recipe.


  7. Blog is the New Black on February 16, 2011 at 7:25 am

    LOVE family recipes! This one sounds awesome.


  8. Jil @ Big City, Lil Kitchen on February 16, 2011 at 8:36 am

    Love biscotti – we have a lovely bakery near us that make delicious biscotti, but I think I’ll have to try my hand at making these!


  9. Maria on February 16, 2011 at 9:07 am

    Family recipes are the best!


  10. Foodies on the Fly on February 16, 2011 at 9:19 am

    Thanks for sharing! They look amazing!


  11. Jenny Flake on February 16, 2011 at 9:43 am

    Loving this recipe, looks great 🙂


  12. annie on February 16, 2011 at 9:45 am

    Love this family recipe….we have a similar recipe, but we use almonds instead. So good with a hot and strong cup of coffee.


  13. SnoWhite @ Finding Joy in My Kitchen on February 16, 2011 at 10:59 am

    We made an anise biscotti using anise seeds recently — it was divine, especially with tea. This looks good too, although with our allergies we’d leave the nuts out. Thanks for sharing; I thought I was the only one who enjoyed anise biscotti!


  14. Susan on February 16, 2011 at 11:07 am

    Nice! I imagine wrapped up, it would make a great gift!


  15. Amy @ What Jew Wanna Eat on February 16, 2011 at 11:59 am

    What a lovely story! I like anise, so am pretty sure I would LOVE these.


  16. irena on February 16, 2011 at 12:51 pm

    Beautiful….I am big biscotti fan…love the photos.
    Recently I made my version of biscotti, thanks for looking:)


  17. Steph@stephsbitebybite on February 16, 2011 at 1:24 pm

    Your biscotti look so gorgeous! Whenever I try to make them they never come out right. After my first bake, I go to slice and they just crumble everywhere. Wish I could get mine to look like these yummies 🙂


  18. Kate @ on February 16, 2011 at 1:30 pm

    I’m first going to eat up your photos and then your biscotti. 🙂


  19. Evan Thomas on February 16, 2011 at 1:41 pm

    Yum! I absolutely love anise. It isn’t Chrismastime without some anisette pitzelles.


  20. Georgia @ The Comfort of Cooking on February 16, 2011 at 3:01 pm

    I love making biscotti and I love this recipe! Wonderful flavors, and I bet absolutely delicious with a cup of tea or coffee. Thanks for reminding me of one of my favorite cookies to bake.


  21. MarmandeintheKitchen on February 16, 2011 at 3:24 pm

    Yum – I love the flavor of anise. These look great!


  22. J3nn (Jenn's Menu and Lifestyle Blog) on February 16, 2011 at 6:21 pm

    I bet these smell really good!!


  23. Tracy on February 16, 2011 at 7:27 pm

    This sounds lovely! I’d love to dunk one of these into a hot cup of coffee!


  24. Cookin' Canuck on February 16, 2011 at 9:32 pm

    What a wonderful flavor – I’m sure your grandfather would approve!


  25. Dulce Dough on February 17, 2011 at 12:56 am

    Isn’t it wonderful how a particular recipe an evoke such wonderful memories? Thanks for sharing!


  26. Lisa { AuthenticSuburbanGourmet } on February 18, 2011 at 2:23 pm

    These sound and look amazing! My husband would love to have these to dip in his coffee on a Sunday morning! Congrats on the Top 9 today!!


  27. alyce on February 18, 2011 at 3:03 pm

    I love dunking biscotti in my coffee and your recipe looks great. COngrats on top 9!


  28. chris on February 18, 2011 at 5:55 pm

    I love biscotti but I have never got down to making them myself! You make it sound so simple that I will give it a try this wet weekend …. dipped in tea, they sound just wonderful.


  29. Frank on February 18, 2011 at 6:44 pm

    Always a favorite… and for good reason!


  30. Food Frenzy on February 18, 2011 at 8:56 pm

    Fantastic recipe. Love it. Congrats on the Top 9.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
    Please check out our community at


  31. Food Frenzy on February 18, 2011 at 8:57 pm

    Fantastic recipe. Love it. Congrats on the Top 9.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
    Please check out our community.


  32. Sabrina Smeraldini on February 20, 2011 at 5:33 pm

    Hi! These biscotti look delicious, I will definitley try this version with pecans. I live in Tuscany and around here you can find them with almonds. As Michelle said they are really good with coffee, I also like them with vin santo which is a typical wine of Toscana.
    Thanks for the recipe.


  33. jasmin on November 1, 2012 at 7:01 am

    Couldn’t cut them…..too crumbly. Any suggestions?


    • Michelle on November 1st, 2012 at 1:58 pm

      Hi Jasmin, You’ll want to be sure that when you shape biscotti into logs that you press them together well and there aren’t a lot of holes and cracks since biscotti are, by nature, a crunchy and crumbly cookie. Also, be sure you don’t overbake them on their first bake, or they could create some crumbs when you slice them.


    • Nancy on February 17th, 2016 at 7:12 pm

      Are you cooling them long enough before cutting? Also, I find that using a large serrated knife makes all the difference in cutting cleanly.


  34. Naomi Weatherford on August 7, 2016 at 6:00 pm

    Has anyone tried these with both the Sambuca and anise seeds? Not sure if that would be too much anise. Please share if you have tried this. Thanks!!


  35. Aurora Leveroni on September 28, 2016 at 2:38 pm

    Seeing Anisette Liquor brings back many memories (I’m 93) when my mother-in-law would make the Anisette cookies she always used the Liquor and we used to take a little sip. Thanks for the memory


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