Crunchy, subtly sweet, and infused with the warm flavor of anise, these almond biscotti are the perfect treat to enjoy with coffee, tea, or to gift during the holidays. Easy, foolproof recipe with a honey variation!
Anise Almond Biscotti
I love the classic Italian flavor of almond and anise in biscotti. Years ago, I tested several recipes and streamlined this version, and it consistently delivers perfectly crunchy, flavorful biscotti.
Everyone who's tried them has given their seal of approval and asked for the recipe, so these have become my go-to for holiday gifts and treats. They're easy to make and store well, so you can enjoy them over time.
While I love the traditional version, I've also included a honey variation, ideas for adapting the recipe to different dietary preferences, and detailed tips with troubleshooting fixes for common biscotti-making issues.
Key Ingredient Notes
- Almonds: You can use whole almonds or chop them into smaller pieces, depending on your preference. For a visually striking almond topping, I like to sprinkle whole almond slices (with skin) on top.
- Eggs (for egg wash): I prefer using egg whites-they brown the tops beautifully without adding an eggy flavor.
- Almond Flavor: A subtle hint of almond extract is enough; too much can taste artificial. Together with vanilla, it balances the anise flavor.
- Raw or Turbinado Sugar: Sprinkled on top, it adds an immediate sweet hit when you bite into the biscotti. This allows you to reduce sugar in the dough while still keeping a pleasant first-bite sweetness.
Step-By-Step Visual Overview
A quick look at the process - the full printable recipe is below.
- Make the Dough: Mix wet ingredients with anise and extracts, then fold in sifted dry ingredients and chopped almonds.
- Shape Logs: Divide dough into two logs on a lined baking sheet, leaving space to spread.
- Add Topping: Brush with egg white and sprinkle sliced almonds and raw sugar.
- First Bake: Bake until golden and firm, then cool completely. Slice into ½-inch pieces.
- Second Bake: Bake slices on both sides at a slightly lower temperature until crisp and lightly golden, flipping halfway through for even baking.
- Cool & Store: Cool completely and store in an airtight container at room temperature.
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Anise Almond Biscotti Recipe
Ingredients
- 10 tablespoons unsalted butter melted (or 6½ tablespoons olive oil)
- 1 cup sugar add 2 tablespoons more if not using raw sugar for topping
- 3 large eggs
- 1 tablespoon ground anise seeds adjust to taste
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3¼ cups all-purpose flour or whole wheat pastry flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup whole almonds coarsely chopped
- 2 tablespoons egg white for brushing
- 2 tablespoons sliced almonds
- 2 tablespoons raw sugar
Instructions
- Prep: Position oven rack in the center and preheat to 350°F. Line a baking sheet with parchment paper.
- Wet Ingredients: In a large bowl, combine melted butter and sugar. Add eggs, ground anise, vanilla extract, and almond extract. Mix well.
- Make the Dough: In a separate bowl, sift together flour, baking powder, and salt. Add to the wet mixture and stir until just combined. Fold in chopped almonds. Tip: If the dough feels too sticky, refrigerate for 30-60 minutes to firm up.
- Shape Logs: Divide dough into two portions. With lightly floured hands, shape each into a log about 10 inches long. Transfer to the baking sheet and gently flatten into logs about 12 inches long and 3½ inches wide. Leave about 3 inches between logs, as the logs will spread while baking.
- Add Topping: Whisk egg white in a small bowl and brush over logs. Sprinkle sliced almonds and raw sugar on top, pressing gently.
- First Bake: Bake 25-30 minutes until lightly golden, firm but not hard, and easy to slice. Cool completely (several hours or overnight). This step is important to help them firm up prevent crumbling during slicing.
- Slice: Reduce oven temperature to 325°F. Transfer logs to a cutting board. Using a long sharp knife, slice diagonally into ½-inch thick pieces with a gentle sawing motion.
- Second Bake: Arrange slices cut-side down on baking sheet. Bake 10 minutes, flip, then bake another 8-10 minutes until dry and just beginning to turn light golden.
- Cool & Store: Cool completely on a rack. Biscotti should be dry and crunchy. Store in an airtight container at room temperature.
Notes
- Testing: Baking times may vary by oven. Adjust time and temperature slightly as needed.
- Storage: Store in an airtight container at room temperature for up to 2-3 weeks. Freeze up to 3 months in airtight, freezer-safe packaging (separate layers with parchment if dipped in chocolate). If biscotti soften, re-crisp at 300°F for 15-20 minutes and cool completely before storing.
- Make Ahead: Refrigerate dough tightly wrapped for 1-2 days. Let sit at room temperature 20-30 minutes before shaping and baking.
- Honey Variation
- 6½ tablespoons olive oil or avocado oil
- 5 tablespoons honey
- ½ cup sugar
- 3 small eggs
- 1 tablespoon ground anise seeds (adjust to taste)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3¼ cups whole wheat pastry flour (or half all-purpose)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup whole almonds, coarsely chopped
- 2 tablespoons egg whites
- 2 tablespoons sliced almonds
- 1 tablespoon raw sugar (optional)
- Baking Adjustment: Bake at 325°F for the first-bake and 300°F for the second-bake to prevent over-browning due to honey.
Nutrition
More Cookie Recipes
- Almond Flour Chocolate Cookies (Levain-Style, Maple Sweetened)
- Maamoul (Date Filled Cookies)
- Vanillekipferl (Vanilla Crescent Cookies)
Variations
These are ideas you can try, though not all have been fully tested.
- Vegan / Egg-Free: Substitute eggs with flax eggs and use oil instead of butter.
- Dairy-Free: Replace butter with oil.
- Gluten-Free: Experiment with gluten-free flour or almond flour. You may need to adjust wet ingredients.
- With Chocolate: Dip the biscotti edges in melted chocolate and allow to set.
- Healthier Version: Try a variation using whole wheat pastry flour, honey, and olive oil (details in the recipe notes above). The whole wheat flour doesn't noticeably change the texture, and a little sugar with the honey gives the best results. Olive oil, common in Mediterranean biscotti, makes the cookies slightly lighter.
Almond Biscotti Tips & Troubleshooting
Dough & Shaping Issues
Why is the dough too sticky to shape?
Biscotti dough is naturally sticky, especially when using honey. If it feels overly soft, there may be too much liquid or the dough is too warm.
Fix: Refrigerate for 30-60 minutes. Lightly flour your hands (not the dough). Avoid adding too much extra flour or the biscotti may turn dry.
Why did the logs spread too much?
This usually happens when there is too much butter, oil, or egg - or the dough wasn't chilled before baking.
Fix: Chill shaped logs 20-30 minutes before baking. Shape them slightly taller rather than wide and leave space between logs.
Baking & Texture Issues
Why are my biscotti not crunchy?
They were not baked long enough during the second bake. Crunch comes from fully drying out the slices.
Fix: Bake at 275-325°F for 10-20 minutes, flipping halfway through (be sure to check that your oven is calibrated). Thicker slices require longer drying time.
Why are my biscotti too hard?
They may have been baked too long or sliced too thin. Very low fat content can also make them excessively hard.
Fix: Reduce second-bake time slightly and slice about ½ inch thick.
Why are my biscotti too dry and crumbly?
This is usually caused by too much flour or too little fat.
Fix: Measure flour carefully (preferably by weight), avoid overmixing, and don't overbake.
Why are the biscotti still soft in the center after the second bake?
The slices may be too thick or not baked long enough.
Fix: Return to the oven at 275-325°F for 5-10 more minutes. You can also turn the oven off and let them dry inside with the door slightly open.
Why are my biscotti turning too brown during the second bake?
The oven temperature may be too high, or the rack may be positioned too high. Honey and sugar caramelize quickly.
Fix: Lower the temperature by 15-25°F and bake on the middle rack, flipping halfway through for even drying.
Nutrition Insight
These almond biscotti are lighter in calories, carbs, fat, and sugar compared to many richer cookies. Each biscotti provides healthy fats from almonds (and olive oil if used), protein from eggs, which helps give the cookies structure.
Compared to store-bought biscotti, this homemade version lets you control sugar, fat, and flavor. While lighter than many cookies, biscotti still contain sugar and saturated fat, so enjoy them in moderation.
This post was first published on April 13th 2016 and has been updated for the reader's benefit.
CAT says
Would I be able to use almond flour instead of wheat flour with allulose as my sweetener? Thank you!
Roxana Begum says
That would require some testing and adjusting especially for almond flour. Lowering the oil or butter used and likely some adjustment with the amount of eggs used to make a dough. May be 2 eggs and about half the butter, but testing would reveal final adjustments.
Kari Richmond says
These are delicious and a wonderful texture - crunchy but not dry. Excellent dipped in coffee, tea, or milk, but also excellent dry! Excited to add these to our holiday recipe file!
Roxana Begum says
Hi Kari. Thanks for your lovely feedback. And so happy you liked it.
Debbra says
Excellent post. I used to be checking continuously this blog and I'm impressed!
Very useful info specially the closing part :) I deal with such info much.
I was looking for this certain info for a long time.
Thanks and best of luck.
Roxana says
I really appreciate it. Thanks for the encouragement.