Aniseed Biscotti with Almond Slivers

Name: Aniseed Biscotti with Almond Slivers
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 2¼ cups (280 g) all-purpose flour; 1 tsp (5 g) baking powder; ½ tsp (3 g) fine sea salt; 1½ tbsp (14 g) aniseed, whole; ½ cup (113 g) unsalted butter, softened; ⅓ cup (100 ml) honey; ½ cup (100 g) granulated sugar; 3 large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; 1¼ cups (125 g) sliced almonds

From the MyKitchenBank Kitchen

Crisp, twice-baked Italian-style biscotti infused with warming aniseed and studded with sliced almonds. Perfect for dunking in coffee, tea, or sweet wine. These Mediterranean cookies have a delicate crunch and subtle licorice note that makes them irresistible.

Prep: 20 min
Cook: 50 min
Wait: 45 min
Total: 1 hr 55 min
Makes: 24 biscotti

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Steps

Before you start

Preheat oven to 350°F (175°C) for the first bake
Have all ingredients at room temperature, especially eggs
Line two large baking sheets with parchment paper
Read through both baking stages so you're ready to slice at the right time

1
Mix dry ingredients
- In a medium bowl, whisk together flour (280 g), baking powder (5 g), and salt (3 g).
- Stir in the aniseed (14 g whole seeds) and set aside.
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Ready when: Aniseed is evenly distributed throughout the flour mixture
Tip: Don't crush the aniseed—whole seeds provide better texture and flavor distribution
2
Cream butter and sugar
- Using a stand mixer or hand mixer, beat softened butter (113 g) with sugar (100 g) for 2–3 minutes until light and fluffy.
- Scrape down the bowl halfway through.
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Ready when: Mixture is pale, creamy, and increased in volume
Tip: Ensure butter is truly soft (not melted) for proper incorporation of air
3
Add honey and eggs
- Add honey (100 ml) to the butter mixture and beat for 30 seconds to combine.
- Add eggs (3 large, at room temperature) one at a time, beating well after each addition, about 20 seconds per egg.
- Add vanilla extract (5 ml) and mix until fully incorporated.
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Ready when: Mixture is smooth, glossy, and pale; no streaks of egg or honey visible
Tip: Room-temperature eggs blend more evenly and prevent the batter from breaking or becoming grainy
4
Fold in flour and almonds
- Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula until just combined after each addition.
- Fold in sliced almonds (125 g) until evenly distributed.
- Do not overmix.
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Ready when: No streaks of flour remain and almonds are scattered throughout; batter looks slightly thick and lumpy
Tip: Overmixing develops gluten and makes biscotti tough instead of crispy—fold gently and stop as soon as flour disappears
5
Shape dough logs
- Divide the dough in half.
- On a parchment-lined baking sheet, shape each half into a 12-inch (30 cm) long log about 2 inches (5 cm) wide and 1 inch (2.5 cm) tall, leaving 2 inches (5 cm) between the logs to allow for slight spreading.
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Ready when: Two even, parallel logs of consistent width and height
Tip: Use wet hands to shape the dough so it doesn't stick; aim for slightly flattened tops for easier slicing later
6
First bake—logsOven 350°F / 175°C
- Bake at 350°F (175°C) for 25–28 minutes until the logs are firm, light golden brown, and a skewer inserted into the center comes out dry.
- The logs should be set but still soft inside.
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Ready when: Logs are golden brown on the surface and firm to the touch; skewer inserted in center comes out with no batter
Tip: Don't overbake at this stage—the logs will finish baking during the second bake, and you want them tender enough to slice cleanly
7
Cool and slice
- Remove the logs from the oven and let rest on the baking sheet for 10 minutes until cool enough to handle but still warm.
- Using a serrated bread knife and gentle sawing motions, slice each log on a slight diagonal into ¾-inch (2 cm) thick biscotti.
- Place slices cut-side down on the same baking sheets.
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Ready when: Slices are standing upright on the sheet, each about ¾-inch thick with visible almond slivers
Tip: A serrated knife and gentle sawing (not pressing down) prevents the logs from crumbling; if slices lean, stand them up as you go
8
Second bake—slicesOven 325°F / 165°C
- Return the oven to 325°F (160°C).
- Bake the sliced biscotti for 12–15 minutes until they are crisp and deep golden brown on both sides.
- Halfway through (around 7 minutes), check them; if one side is darker than the other, flip each biscotto to ensure even drying.
- They should feel hard and dry to the touch.
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Ready when: Biscotti are deep golden brown, hard when tapped, and feel completely dry with no soft spots inside
Tip: Lower the oven temperature for the second bake to prevent over-browning the already-browned exterior while the interiors dry—this creates the ideal dunk-able texture
9
Cool completely
- Transfer the biscotti to cooling racks and let rest at room temperature for at least 15 minutes.
- Once completely cooled, they will become even crispier as they cool.
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Ready when: Biscotti are completely cool to the touch and snap or break cleanly when bent
Tip: Patience here is key—biscotti will seem soft immediately out of the oven but will continue to harden as they cool, which is exactly what you want

Good to know

Tips

The two-stage baking is essential: the first bake sets the logs and develops surface color, while the second low-temperature bake dries them to the perfect snap-in-half crispness. Don't skip or rush this process.
Aniseed flavor is strong—if you prefer a subtler licorice note, reduce to 1 tablespoon (11 g). For a bolder flavor, go up to 2 tablespoons (18 g).
These biscotti are famous for dunking. Try them with espresso, almond milk lattes, sweet dessert wines like Moscato or Vin Santo, or even hot chocolate. The crispy exterior softens slightly as it absorbs liquid, creating the ideal texture.
Make sure to slice while the logs are still warm—they'll be firm enough to cut cleanly but soft enough that the knife won't shatter them. A cool log becomes brittle and will crumble.

Make ahead

The dough can be made up to 1 day ahead: after folding in the almonds, cover and refrigerate. Bring to room temperature (about 30 minutes) before shaping and baking. Baked biscotti keep fresh for up to 2 weeks in an airtight container, so they're ideal for making ahead for gifts or gradual snacking.

Storage & reheating

Room temperature: Up to 14 days in an airtight container. Biscotti stay crisp best in a cool, dry place (not the refrigerator). Freezer: Up to 3 months in an airtight freezer bag. Thaw at room temperature for 30 minutes before serving—no reheating needed.

Substitutions

aniseed → fennel seed or crushed anise seed. Fennel provides a slightly milder flavor; use the same weight. For more intense licorice notes, use crushed anise seed instead of whole aniseed.
sliced almonds → pistachios or hazelnuts (sliced or chopped). Use equal weight. Pistachios give a subtle earthiness; hazelnuts add richness. Both work beautifully with the anise flavor.
honey → light agave nectar or 1/3 cup (65 g) more granulated sugar. Honey adds moisture and tenderness—agave is a closer match than extra sugar, which may make biscotti slightly drier.
vanilla extract → 1/2 tsp orange zest or almond extract. Orange zest brightens the flavor and complements anise; almond extract deepens the nuttiness and pairs well with the almond slivers.