Making this Italian Toasted Almond Biscotti with Anise is a great way to have a cookie at the ready for guests that are looking for a snack to go with their coffee or cold brew.
- Almond: Buy toasted almonds or use raw almonds and toast them yourself.
- Star Anise: Adding in star anise, the extract and ground anise, will give your biscotti the traditional Italian flavor.
- Flour: The base of this cookie is regular all-purpose flour.
- Eggs: Using eggs for this recipe will give this cookie a solid binder so they will crack when you want them to – not in your hand!
- Salt: Adding a pinch of salt will bring out the flavor of the almond and the anise, while balancing the sweetness, since it is a cookie, after all!
How to Make Italian Toasted Almond Biscotti
Making this Italian Toasted Almond Biscotti can be a bit labor intensive, but I promise, it’s worth it.
This cookie is a traditional Italian biscotti that pairs well with coffee for a dessert or a mid-afternoon treat.
First, get your stand mixer out. You can mix this by hand but you’ll save a lot of time and energy by using the mixer.
Then, preheat your oven to 350°F and prepare a baking sheet. Line a baking sheet with parchment paper and then spray the parchment. Set aside.
In a large bowl, combine the flour, baking soda, salt and the ground star anise. Set aside.
In the stand mixer bowl, combine the eggs and sugar. Beat until the mixture is a pale yellow. Then add in the almond and star anise extract and beat to combine. Begin adding in the flour mixture, one cup at a time.
Once the flour mixture is incorporated into the batter, add in the toasted almonds and mix together until just combined.
When batter is ready, make a wide log onto the greased parchment paper.
Bake the biscotti cookie log for about 45 minutes, or until the top is browned and firm to the touch.
Once it is done baking, take the giant cookie out of the oven and allow it to cool for a minute or two and then transfer it to a cutting board where it can cool another 10 minutes.
Once the cookie is cool enough to handle, use a serrated knife to cut 1/2″ to 1″ slices in the biscotti log.
Cut the cookies and place them back onto the parchment paper. Bake for about 8 minutes on each side, or until the biscottis have reached your desired crispness.
If you like a crispier cookie, bake for longer, around 10 – 12 minutes. If you like a softer biscotti, bake for 3 – 5 minutes.
Once baked twice, these Italian Roasted Almond Biscottis are ready to be enjoyed. Serve the biscottis with coffee or crumbled on top of ice cream or frozen custard.
How to Store Biscotti
Now that you’ve gone through all the work of making these biscottis, you will want to be able to store them so they don’t become stale.
The best way to prevent staleness is to place them in an airtight container or a ZipLoc bag and place them in the fridge.
If you want to reheat the biscotti before serving, simply place the cookies in the oven for 10 minutes to warm them through.
Looking for more dessert options?
- Chocolate Chip Rice Krispies
- Red Velvet Cake Roses
- Hawaiian Butter Mochi
- Easy Coconut Macarons
- Mochi Brownies