Anise and Orange Blossom Breakfast Biscotti

Name: Anise and Orange Blossom Breakfast Biscotti
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24 servings
Cuisine: Mediterranean
Ingredients: 1¾ cups (220 g) all-purpose flour; ¾ cup (150 g) granulated sugar; 6 tbsp (85 g) unsalted butter, softened to room temperature; 3 tbsp (45 g) honey; 2 (100 g) large eggs, room temperature; 1 tsp (5 ml) orange blossom water; 1½ tsp (6 g) anise seeds, lightly crushed; 1 cup (100 g) sliced or slivered almonds, lightly toasted; ¾ tsp (3½ g) baking powder; ¼ tsp (1½ g) fine sea salt; ½ tbsp (3 g) orange zest, finely grated (optional)

From the MyKitchenBank Kitchen

Crisp, twice-baked almond biscotti scented with anise seeds and delicate orange blossom water. These Mediterranean-inspired cookies have a subtle licorice flavor and tender almond crumb, designed for dipping in coffee or tea. The honey adds gentle sweetness and helps bind the toasted almonds throughout.

Prep: 20 min
Cook: 50 min
Wait: 25 min
Total: 1 hr 35 min
Makes: 24 biscotti (about 12 ounces / 340g total)

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Steps

Before you start

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
Have all ingredients at room temperature
Toast almonds lightly if not already toasted to deepen their flavor

1
Cream butter and sugar
- In a stand mixer (or with a hand mixer and bowl), beat softened butter with granulated sugar for 2–3 minutes until pale and fluffy, scraping down the bowl halfway through.
- This aeration is crucial for a tender crumb.
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Ready when: Mixture is light, fluffy, and visibly paler
Tip: Use room-temperature butter—cold butter won't incorporate enough air and will result in dense biscotti
2
Mix in honey and eggs
- Add honey to the butter mixture and beat to combine, about 1 minute.
- Add eggs one at a time, beating well after each addition and scraping down the bowl.
- The mixture should be smooth and emulsified.
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Ready when: Mixture is smooth, pale, and uniformly combined
Tip: Add eggs slowly; if the mixture looks broken or curdled, add a tablespoon of flour and beat until it comes together
3
Add orange blossom water and zest
- Stir in orange blossom water (and orange zest if using) until combined.
- This adds the delicate floral and citrus notes that define these biscotti.
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Ready when: Orange blossom water is fully incorporated
Tip: Don't overmix; stop as soon as you see no white streaks
4
Combine dry ingredients
- In a separate bowl, whisk together flour, baking powder, salt, and crushed anise seeds.
- Ensure the anise seeds are evenly distributed and there are no baking powder lumps.
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Ready when: Dry ingredients are evenly combined with visible anise seeds throughout
Tip: Lightly crush anise seeds just before mixing to release their aromatic oils
5
Fold in almonds and dry mix
- Add the dry ingredients to the wet mixture and fold together gently with a spatula until just combined—don't overmix.
- Fold in the toasted almonds last, distributing them evenly.
- The dough will be thick and slightly sticky.
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Ready when: No white streaks of flour remain and almonds are evenly distributed
Tip: Overmixing develops gluten, which toughens biscotti; fold gently and stop as soon as the flour disappears
6
Shape and first bakeOven 350°F / 175°C
- Lightly flour your work surface.
- Turn dough out onto it and gently shape into a 9-inch (23 cm) long log about 2½ inches (6 cm) wide.
- Place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 25–30 minutes until the log is golden-brown and a toothpick inserted in the center comes out clean.
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Ready when: Log is golden-brown, firm to the touch, and a toothpick shows no wet batter
Tip: Make the log as even in width as possible so all slices bake evenly in the second bake
7
Cool and slice
- Remove the baking sheet from the oven and let the log cool on the pan for 10 minutes.
- Transfer to a cutting board and, using a sharp serrated knife, slice the log diagonally into ¾-inch (2 cm) thick pieces.
- Work carefully—the log will still be warm and slightly tender.
- You should get about 24 slices.
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Ready when: Log is cool enough to handle and slices cleanly without shattering
Tip: Use a serrated knife and a gentle sawing motion; pushing straight down may crack the biscotti
8
Second bake until crispOven 350°F / 175°C
- Arrange slices cut-side down on the same baking sheet (or a second one).
- Return to the 350°F (175°C) oven and bake for 10–15 minutes, stirring or flipping halfway through, until the biscotti are golden and crisp throughout.
- The second half of baking may happen faster, so watch them closely in the final few minutes.
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Ready when: Biscotti are golden on both sides, sound hollow when tapped, and feel very firm with no soft spots
Tip: Flip halfway through so they brown evenly on both sides; underbaked biscotti will soften on the second or third day
9
Cool completely
- Transfer biscotti to a wire rack and let cool to room temperature, about 15 minutes.
- They will continue to firm up as they cool.
- Do not store until completely cool, or condensation will make them soft.
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Ready when: Biscotti are cool to the touch and feel completely firm throughout
Tip: Resist the urge to eat them warm; they're actually crispest after a few hours of cooling

Good to know

Tips

Orange blossom water is potent—start with ½ teaspoon if you're new to it and taste after blending the wet mixture; you can always add more, but you can't remove it
For extra crunch and visual appeal, brush the shaped log lightly with egg wash and sprinkle a few whole anise seeds on top before the first bake
These are ideal for dunking in coffee, tea, or hot chocolate—the twice-baked process makes them naturally sturdy enough to hold up to brief soaking
Toast the almonds lightly (350°F / 175°C for 5–8 minutes) before mixing if you want deeper, nuttier flavor; raw almonds will stay mild and tender

Make ahead

Store cooled biscotti in an airtight container for up to 2 weeks, or wrap tightly and freeze for up to 3 months. These actually improve after a day or two as they finish drying out and flavors meld.

Storage & reheating

Room temperature: Keep in an airtight container with a sheet of parchment between layers for up to 2 weeks. Refrigerator: Not recommended (moisture will soften them). Freezer: Wrap tightly or store in freezer bags for up to 3 months; thaw at room temperature in the bag to prevent condensation. To reheat: Warm on a baking sheet in a 300°F (150°C) oven for 5 minutes to restore crispness.

Substitutions

sliced or slivered almonds → Sliced hazelnuts or toasted pine nuts. Hazelnuts add a slightly earthier flavor; use the same quantity. Pine nuts are milder and more delicate.
orange blossom water → Rose water or 1 tablespoon fresh orange juice. Rose water is floral but not citrusy; orange juice adds brightness but less elegance. Start with ½ tsp rose water and taste.
anise seeds → Fennel seeds or ½ tsp ground cardamom. Fennel is milder and sweeter than anise. Cardamom is warm and aromatic but different in character; use half the amount to avoid overpowering.
honey → Brown sugar or turbinado sugar (same weight). These won't add the same binding or mild caramel depth, but will work; texture may be slightly drier.