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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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
Ingredients
- 2 cups (250 g) + 2 tablespoons all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (109 ml) vegetable oil
- ¼ cup (50 g) granulated sugar
- 2 eggs, warm or at room temperature
- 2 tablespoons anisette liquor
- ⅔ cup (66 g) whole pecans
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hey Blair! Good job on this article! I was looking for some quick recipes for snacks for my little nephew, so I tried making a couple of the 3-Ingredient Cheesy Crescent Dogs for him. To my surprise, he really enjoyed them; he usually don’t like what I make. ???? I just wanted to thank you Blair for sharing this post. It was a big help! gaminglight
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!
Can you please confirm that it is 1/4 cup of sugar.and 1/2 cup of vegetable oil ? Thank you.
Yes, that’s correct!
it looks so tasty.Thanks for sharing.
I am having water in my mouth about this.
Just to confirm 1/2 cup of oil and 1/4 cup of sugar ….. if correct how long should it take to get it light and fluffy ?
Thanks in advance from a beginner !
Hi Tom, Yes those are the correct measurements. Light and fluffy usually takes around 3 to 4 minutes. Hope that helps!
I used prescribed amounts. It does not get fluffy. Did you mean vegetable shortening instead of vegetable oil?
Ohh wow, I wanna eat that. It looks so yummy. I will tell my mom to bake it for me. Thanks for sharing.
I never saw this kind of designs of biscuits. really amazing. Recipe is also very simple. I will must try this at home.
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
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!!
Couldn’t cut them…..too crumbly. Any suggestions?
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.
Are you cooling them long enough before cutting? Also, I find that using a large serrated knife makes all the difference in cutting cleanly.
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.
Sabrina
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.