Anise Biscotti
Classic twice-baked Italian cookies with a gentle anise flavour, golden edges and a crisp texture for dunking in coffee or tea. Batch yield: 36 biscotti, cut as 18 slices from each of two logs. One serving: 1 biscotto, approximately 17 g after baking and cooling. Allow approximately 130 minutes from starting to completely cooled cookies. Prep time is 75 non-oven minutes: 20 minutes mixing and shaping, 15 minutes cooling the logs, 10 minutes slicing and arranging, and 30 minutes final cooling. Active preparation totals 30 minutes. Oven time totals 55 minutes: one 30-minute log bake followed by one 25-minute crisping bake for all 36 slices together. Initial preheating overlaps preparation, and the oven temperature reduction overlaps the log-cooling period. No chilling, butter softening or frosting is required. Appliances: Oven. Equipment: 40 × 30 cm baking tray; Baking paper; Kitchen scales; Measuring jug or measuring spoons; Two mixing bowls; Hand whisk; Silicone spatula; Skewer; Chopping board; Serrated knife; Wire cooling rack; Oven gloves. Allergens: Contains wheat and eggs. Check the baking powder and flavouring labels for additional allergens or cross-contact warnings. Nutrition is estimated per cookie for a 36-cookie batch; calories and macros are rounded. Storage: Once completely cool, keep in an airtight container at cool room temperature for up to 2 weeks. Refrigeration is unnecessary and may soften the cookies. Freeze in an airtight container for up to 3 months; thaw at room temperature before opening the container to limit condensation.
75 min
Prep
55 min
Cook
36
Serves
76
Calories
Macros · per serving
2g protein
12g carbs
3g fat
Ingredients
For 36 servings
- 350 g Plain all-purpose flour
- 8 g Baking powder
- 1.5 g Fine salt
- 3 whole eggs Large eggs
- 150 g Granulated sugar
- 80 ml Sunflower oil
- 5 ml Vanilla extract
- 7.5 ml Anise extract
Instructions
- 1
Heat the oven to 180°C conventional / 350°F, or 160°C fan. Line a 40 × 30 cm baking tray with baking paper. Allow about 20 minutes for preheating, mixing and shaping; these happen together.
- 2
Whisk the flour, baking powder and salt together in a bowl. In a separate large bowl, whisk the eggs and sugar by hand for about 2 minutes, until slightly thickened and foamy. Whisk in the sunflower oil, vanilla extract and anise extract.
- 3
Fold the dry ingredients into the egg mixture with a silicone spatula until no dry flour remains. The dough should be soft and slightly sticky, but hold a mound. Do not add extra flour.
- 4
Divide the dough into two equal portions, approximately 370 g each. Place them on the prepared tray and use the spatula to shape each into a log approximately 23 cm long, 6 cm wide and 2.5 cm high. Leave at least 8 cm between the logs to allow for spreading.
- 5
Bake both logs together on the middle shelf for 30 minutes, until lightly golden, firm on top and set in the centre. A skewer inserted into the thickest part should come out without wet dough.
- 6
Leave the logs on the tray for 15 minutes so they become firm enough to slice without crumbling. Meanwhile, reduce the oven to 150°C conventional / 300°F, or 130°C fan.
- 7
Transfer the warm logs to a chopping board. Using a serrated knife and a gentle sawing motion, cut each log crosswise into 18 even slices, approximately 1.3 cm thick. Include the end pieces in the yield rather than trimming them away. Allow about 10 minutes for slicing and arranging.
- 8
Return all 36 slices to the lined tray, standing each upright on its original flat bottom edge so both cut faces are exposed. Arrange in three groups of 12 with small gaps between the cookies. They fit on this tray and are baked together, not in sequential batches.
- 9
Bake for 25 minutes at the reduced temperature, until the cut surfaces feel dry and the edges are golden. The centres may retain a little give while hot but should crisp as they cool.
- 10
Transfer the biscotti to a wire rack and cool completely for at least 30 minutes before eating or packing. Store only when completely cool to avoid trapped moisture softening them.
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