Italian Toasted Almond Biscotti with Anise

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.

Ingredients

  • 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 powder, 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.

Once the batter is ready, make a wide biscotti log onto the greased parchment paper.
Once the batter is ready, make a wide biscotti 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.

Bake the biscotti cookie log for about 45 minutes, or until the top is browned and firm to the touch.
Bake the biscotti cookie log for about 45 minutes, or until the top is browned and firm to the touch.

Once the cookie is cool enough to handle, use a serrated knife to cut 1/2″ to 1″ slices in the biscotti log.

Once the cookie is cool enough to handle, use a serrated knife to cut 1/2" to 1" slices in the biscotti log.
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.

More Desserts:

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Toasted Italian Almond Biscotti

0.0 from 0 votes
Recipe by Sarah
Course: DessertCuisine: Italian, AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

55

minutes
Calories

250

kcal

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 cup white sugar

  • 1 tsp baking powder

  • 3 eggs

  • 1 tsp salt

  • 2 tsp almond extract

  • 1 tsp anise extract

  • 1 tsp ground anise

  • 1 cup dry roasted almonds

Directions

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper and grease. Set aside.
  • Combine the flour, salt, ground star anise and baking powder together. Whisk together and set aside.
  • In a stand mixer, add the eggs and the sugar. Beat on medium for about 5 minutes, until a pale yellow. Slowly add in the almond and anise extract and beat until combined.
  • Add in the flour mixture, one cup at a time. After combined, add in the almonds and beat until all ingredients are combined.
  • Once combined, form a log with the batter onto the greased parchment paper. Bake the biscotti log for about 45 minutes, or until the cookie is browned and firm to the touch.
  • Remove from the oven and let cool slightly before removing the biscotti log to a cutting board. Allow the biscotti to cool for about 10 minutes or until cool enough to touch.
  • Once cool enough to handle, take a serrated knife and cut 1/2 inch cookies out of the log. Place the cookies back onto the baking sheet and bake for 8 minutes per side. If you would like crispier cookies, bake for 10 – 12 minutes, and if you would like softer cookies, bake for 3 – 5 minutes per side.
  • Once baked, your biscottis are ready to enjoy!

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