Almond Anise Biscotti (about two dozen)
As you might have gathered from reading this, I don’t think butter has a place in a biscotti recipe. The wonderful dry, crisp texture of a good biscotti has no need for butter.
10 ounces all purpose flour
10½ ounces sugar
¼ tsp kosher salt
1½ tsp baking powder
7 ounces whole almonds, roughly chopped
1 Tbsp whole Anise seed, roughly chopped or lightly crushed
1 Tbsp vanilla extract
4 or 5 eggs
Preheat the oven to 350° and have an ungreased cookie sheet ready.
In a stand mixer, combine all of the ingredients except for the eggs. Mix on low speed until uniform, then add the eggs one and a time. If, after you’ve added the 4th egg, the mixture seems moist enough to form a very stiff dough, skip the 5th.
You may find, however, the dough is still quite dry and requires the 5th egg. Add it, if needed, and mix until a dough forms. (If the reverse is true and you find after the 5th egg the mixture is too loose, you can gently knead in flour, a little at a time, until the dough is thick enough to form a log.)
If you like short, finger length biscotti, divide the dough into two portions. If you like longer ones, leave it whole. Roll the dough into a log(s) the length of the cookie sheet.
Place the log (or logs) of dough onto the sheet and use your hands to pat them flat and shape them, so that the dough is the same width and thickness from end to end.
Bake for 20 minutes, or until the dough has puffed and become firm to the touch. Remove from the oven and cool about 5 minutes. Carefully transfer the log(s) to a cutting board and cool another five minutes. Then use a serrated knife to slice each into 1” wide pieces.
Arrange the sliced biscotti cut side up on a cookie sheet. Bake for 8 minutes, then remove the cookies and flip them over. Bake another 8 minutes.
Cool thoroughly and store in an airtight container. They have an excellent shelf life and will keep for several months.
Jan 07, 2011 · 6:35 PM
Diane, thanks for dropping by! I’ve never used anise oil before, so I’m afraid I don’t have any first hand tips to pass on to you. If it’s as potent as many other flavored oils (peppermint, orange, etc) then perhaps a tsp or so will do the trick. I like to use the seeds because they don’t uniformly flavor the biscotti like anise, but rather provide little flavor bursts here and there. If you have a successful anise oil experiment, let me know!
Dec 08, 2011 · 9:33 PM
Oooh, yum. Am thinking of making this my first biscotti attempt, as presents for my kids’ teachers & all the ‘bring a plate’ functions we have at this time of year. I appreciate that in different hands results would vary, but can you tell me approx. how many biscotti you get from this recipe? Cheers, TheLetterB
Dec 09, 2011 · 12:11 PM
@TheLetterB, you got it! I need to find a better place to put my yield for each recipe, I think where it’s located and the pale color make it pretty easy to miss. Happy Holiday baking!!
Dec 19, 2011 · 11:11 AM
@jmanjenks, that’s awesome! The almond-anise version is my all time favorite, so perfect with a nice cup of coffee!! Merry Christmas!
Jul 25, 2012 · 5:21 AM
Love your blog. I tried these out today. I loved the flavour of the almond and anise but the mixture was an unholy wet mess. And that was with only 3 eggs.
I loosely translated 10 ounces of flour to 1 1/4 cups of flour. Was that too little? I kept adding flour and ended with 3 cups of flour but my dough was still very soft. The biscotti is baking right now and smells heavenly. Please tell me how many cups 10 ounces is.
Jul 25, 2012 · 9:43 AM
@Radhika, oh nooo! I’m sorry to hear of your biscotti woes. I’m glad you were able to adjust the flour to make the dough manageable! A cup of flour can weigh anywhere between 4 and 5 ounces (depending on the type), so ten ounces of flour would be around 2 or 2 1/2 cups of flour. That kind of variation is why I prefer baking with weight, you know exactly what you’re getting into every time! Sugar also weighs less than 8 ounces per cup, so not having enough of that would also contribute to the dough being too soft too.
You can get a great kitchen scale for about $25 online or at stores like Bed, Bath and Beyond or Target. Buying a scale may or may not be something you’re interested in, but if you’d like to learn more about why I write all of my recipes by weight, I’ve written a blog post about it.
Dec 18, 2012 · 10:52 PM
Hi Tara! Oh, hurray! I totally love these too, and I love that you love ‘em with an extra flavor boost. It makes me really mad to see biscotti recipes with butter, they’re so icky. Nice and dry like this, they’re perfect for dunking!
Feb 11, 2013 · 12:06 AM
OK….made the biscotti tonight and maybe should have stopped before egg #4….added more flour and managed to “pour” it out on the cookie sheet…did not have to flatten b/c it kind of “puddled”….baked fine,cut fine, taste is wonderful….QUESTION…do you use your eggs at room temp.?…and would it be a baking “sin” to back down to 3 eggs…I did use a scale so I know I was on “target” with the recipe…any thoughts on this…I had too many almonds in the mix to pitch it and it did come out ok….LOVE LOVE LOVE the flavor…first time I have used star anise…and I ran it through a coffee grinder to break it up….Seems your recipes are stretching me in a very Good Way….Thanks!
Feb 11, 2013 · 9:12 AM
Hi pj! Glad to know that despite the soft texture the biscotti themselves turned out nicely, whew! You can absolutely cut back the eggs. When I make these at work, I never use a specific number of eggs, I just add ‘em till the dough looks “right.” I use cold eggs and room temp eggs, just whatever’s on hand. For biscotti egg temperature’s not nearly as important as with, say, a layer cake. The size of your eggs plus the type/brand of flour can dramatically influence how many eggs the dough can take, too. Hope the extra info helps! So glad the star anise turned out tasty too.