More Great Recipes: Christmas | Cookies

Aniseed Biscotti

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Member since 2012

Serves 32 servings | Prep Time 30 minutes | Cook Time 50 minutes


1 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 cup slivered almonds
2 to 3 tablespoons aniseed
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons shortening

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking powder; add to the creamed mixture and mix well. Stir in almonds and aniseed.

Divide dough into thirds; shape into three 10-in. x 3-in. rectangles on a greased baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool completely.

Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place slices cut side down on ungreased baking sheets.

Bake at 325° for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until chocolate is set. Refrigerate in an airtight container with waxed paper between layers.

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My mother, Tawnya, is Italian, and her mother was a great cook. She made a wonderful biscotti, which are popular Italian dipping cooking. She never used a recipe, but I asked her to write it down for me. I was delighted when she did.

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