Anise Biscotti
Inspired by techniques from King Arthur Baking, America's Test Kitchen and NYT Cooking.
These anise biscotti follow the classic almond biscotti method, with lightly crushed anise seeds and lemon zest replacing the orange zest and fewer almonds for a lighter, more aniseed-forward bite.
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Method
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Equipment
- large metal baking tray lined with baking paper
- large bowl and whisk
- serrated bread knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 102 kcal |
| Protein | 2.3 g |
| Carbohydrate | 14.7 g |
| of which sugars | 6.9 g |
| of which free sugars | 6.7 g |
| Fat | 3.9 g |
| of which saturates | 1.3 g |
| Fibre | 0.7 g |
| Salt | 0.17 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 30 servings
Dough
- 3 large eggs at room temperature
- 200 g caster sugar
- 1½ tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
- 1½ tsp baking powder
- 280 g plain flour
- 60 g unsalted butter, melted and cooled
- 2 tsp anise seeds, lightly crushed
- 100 g whole blanched almonds, toasted and roughly chopped
- 4 g finely grated lemon zest
- 1
Heat the oven. Set the oven to 175°C (155°C fan) and let it heat for at least 20 minutes, with a shelf in the middle. This recipe uses the same two-bake method as the classic almond biscotti, but swaps in crushed anise seeds and lemon zest for the orange zest, with fewer almonds.
- 2
Whisk eggs and flavourings. Whisk the eggs, caster sugar, vanilla and salt together for about a minute until smooth and lightly frothy, then stir in the crushed anise seeds and lemon zest before whisking in the cooled melted butter. Adding the seeds and zest directly to the egg mixture lets their oils spread evenly through the dough rather than staying clumped in one spot. You should be able to smell the anise as soon as it goes in.
- 3
Bring in the dry ingredients. Stir in the flour and baking powder until a soft, sticky dough forms, then fold through the chopped almonds. Mix only until combined, since overworking the dough at this stage can leave the baked biscotti dense rather than light. The dough should look flecked with lemon zest and crushed seeds throughout.
- 4
Shape two logs. With damp hands, shape the dough into two logs on the lined tray, each about 25 x 6 cm and 2 cm high, spaced about 8 cm apart. Wet hands keep the sticky dough from pulling apart as you shape it. Leave the gap between the logs, as they will widen during baking.
- 5
First bake. Bake for 25-30 minutes, until the logs are golden, firm on top and just starting to crack. The surface cracks are a useful signal that the dough has set enough to hold together when sliced. Give the full time rather than checking too early, since the centre needs to firm up along with the crust.
- 6
Cool before slicing. Let the logs cool on the tray for 20-25 minutes before cutting into them. Slicing too soon crumbles the warm crumb, while waiting until fully cold makes the log brittle enough to shatter under the knife. This middle stage, firm but not hard, gives the cleanest slices.
- 7
Lower the oven and slice. Turn the oven down to 150°C (130°C fan). On a board, cut each log on the diagonal into 1.5 cm slices with a serrated knife, using a gentle sawing motion rather than pushing straight down. Sawing gently keeps the almond pieces intact instead of tearing the slice apart.
- 8
Second bake to dry out. Stand or lay the slices back on the tray and bake for 20-25 minutes, turning once, until they are dry and lightly golden at the cut edges. This lower, longer bake is what dries the crumb out for a proper crunch, rather than browning it further. The anise aroma becomes noticeably stronger as the slices dry.
- 9
Cool completely. Transfer to a wire rack and leave to cool fully before storing. The biscotti crisp up considerably as they cool, so don't judge their final texture until they're completely cold. Makes about 30 biscotti.
Storage
Store in an airtight tin at room temperature for up to 2 weeks. They freeze well for up to 3 months; thaw at room temperature before serving.
