Easy Anise Biscotti with Almonds Recipe Italian

This crunchy anise flavored with roasted almonds cookie has a crisp texture because it’s toasted, which makes them the perfect cookie for dunking in a hot cup of coffee or tea.

Although the word “biscotto” means cookie and “biscotti” means cookies, the cookie in this recipe has become known as biscotti. 

This homemade biscotti recipe has a subtle anise flavor along with the roasted almonds to make it extra special. Of course, you can omit the almonds if you wish. However, if you like the almond flavor but, don’t have or want the almonds, you can add one teaspoon of almond extract.

My Italian Anise cookies (with anise glaze) are one of my favorite cookies and the most popular cookie recipe on this site! Don’t go without checking them out.

Biscotti are great to put on your Christmas cookie tray in the holiday season but, the y’re also great to serve at Easter or any time of year you want cookies. Your family, friends and neighbors will like receiving them as homemade gifts for Christmas. Who doesn’t love a good Christmas cookie?

Anise Biscotti with Almonds are a delight especially if you like anise, like me. My late mother, who was an Italian immigrant, would buy the Stella Dora Anisette cookies and dip them in her espresso when she didn’t feel like making cookies.

Disclaimer: This post may contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay stays the same.

Ingredients

*The printable, full recipe is in the recipe card below where you can adjust the servings.

• all purpose flour
• roasted whole almonds
• baking powder
• salt
• sugar
• butter
• eggs
• lemon zest
• anise extract

Summary Instructions

PRO TIP: I suggest using a stand mixer for this recipe beause the dough is very thick and using the paddle attachment will help mix it better/ sont forget to scrape the bottom and sides of the bowl with a rubber spatula.

First, give the almonds a rough chop. Then, make the cookie dough by creaming the butter and sugar. Then, add the eggs one at a time followed by the other ingredients. The dough will be thick and stiff. Form it into a big ball and refrigerate it for 30 minutes so it will not be as sticky to handle.

Then, divide dough into to two balls and then roll each one into logs, place them on parchment paper or a silicone mat on a cookie sheet and bake at 350F for 25 minutes for the first bake.

Then, let it cool a bit and use a serrated knife to cut the loaves into one inch wide slices, diagonal slices if you prefer.

Then, toast them in the oven at 425F for 5-6 minutes each side for the second bake. They will become golden brown.

Then, let them cool 10 minutes and then flip them over and toast them on the other side 5-6 minutes. Let them come to room temperature before serving or storing.

Storage

Store in an airtight container for up to one week for maximum freshness. Learn how to freeze cookies.

Substitutions and Additions

• Substitute almond extract for roasted almonds.
• If you have raw whole almonds or blanched almonds, you can toast them before adding them to the cookie dough.
• Subsitutute orange zest for lemon zest.
• Add 2 tbsp of brandy to this recipe.

This Italian biscotti recipe is one you should make, taste and then file away for next time. It’s easy-to-make with few ingredients and looks beautiful on a cookie tray.

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I took this recipe to Weekend Potluck.