Biscotti All'anice

READY IN: 55mins
Recipe by JChamberlin

A great Italian Biscotti

Top Review by KWB5015

I've seen reviews of other biscotti receipes from lots of purists who are pointing out that biscotti is an oil-free enterprise. I don't know much about that, but I will say that this no-oil, no-butter recipe was fabulous to work with! The light crispiness is just great! Beating the eggs seems really key to an airy versus dense cookie. Didn't have much breakage when I cut them for the 2nd bake. I also opted to toast both sides (5 minutes each). I'm all about the crumbly, tooth-breaking, butter-filled [gasp!] triple chocolate hazelnut biscotti mom makes, too, but this did perform significantly different in a delightful way! Looking forward to playing with it to make other flavors, and I adulterated this with a Tbsp anise seed and the grated peel of a lemon. Thanks!

Ingredients Nutrition


  1. PREHEAT OVEN TO 350 degrees F.
  2. Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
  3. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
  4. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
  5. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
  6. The batter will lose most of its air and become rather stiff.
  7. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
  8. Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
  9. Bake the logs about 20 minutes, until they are well risen and golden.
  10. Remove from oven and place logs on a cutting board to cool about 10 minutes.
  11. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
  12. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
  13. Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.

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