Olive Oil Anise Biscotti-Style Loaf

Name: Olive Oil Anise Biscotti-Style Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 1¾ cups (220 g) all-purpose flour; 1½ tbsp (13 g) anise seeds, toasted; 1½ tsp (7 g) baking powder; ½ tsp (3 g) fine sea salt; ¾ cup (150 g) granulated sugar; 3 large eggs, at room temperature, at room temperature; ⅓ cup (80 ml) extra-virgin olive oil; 1 tsp (5 ml) vanilla extract; 1 lemon, zest only, finely grated zest (optional)

From the MyKitchenBank Kitchen

A tender, crumbly quick bread loaf infused with anise seeds and fruity olive oil, baked twice for a golden, crispy-edged exterior. Slightly sweet and subtly licorice-forward, this Mediterranean-inspired loaf is perfect for dunking in coffee or wine. The first bake yields a soft interior; the second creates a delicate crispness that develops as it cools.

Prep: 15 min
Cook: 50 min
Wait: 45 min
Total: 1 hr 50 min
Makes: 1 loaf (12-14 slices)

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Steps

Before you start

Preheat your oven to 350°F (175°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper, allowing it to overhang the sides for easy removal
Bring your eggs to room temperature (about 20 minutes out of the fridge)
Toast the anise seeds in a dry skillet over medium heat for 1-2 minutes to awaken their flavor, then let cool slightly

1
Mix dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour (220 g), baking powder (7 g), fine sea salt (3 g), and toasted anise seeds (13 g).
- Make sure the anise seeds are evenly distributed throughout the flour mixture to avoid clumping.
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Ready when: Dry ingredients are evenly combined
Tip: Toasting the anise seeds releases their essential oils and deepens their flavor.
2
Whisk wet ingredients
- In a separate bowl, whisk together the 3 large room-temperature eggs with the granulated sugar (150 g) for about 2 minutes until the mixture is pale, thick, and falls in ribbons from the whisk.
- This incorporates air and helps create a tender crumb.
- Whisk in the extra-virgin olive oil (80 ml) until fully incorporated, then add the vanilla extract (5 ml) and lemon zest if using.
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Ready when: Mixture is pale and ribbons form when whisk is lifted
Tip: Room-temperature eggs emulsify better with oil, creating a more cohesive batter.
3
Combine wet and dry
- Pour the wet ingredients into the dry ingredients and fold together gently with a rubber spatula or wooden spoon until just combined.
- Do not overmix; a few streaks of flour are better than overworking the batter, which toughens the crumb.
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Ready when: Batter is barely combined with no large flour pockets
Tip: Overmixing develops gluten, making the crumb dense instead of tender.
4
Fill the pan
- Pour the batter into the parchment-lined 9×5-inch (23×13 cm) loaf pan, smoothing the top with a spatula.
- The batter should reach about three-quarters up the sides of the pan.
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Ready when: Batter is level and fills pan to three-quarters
Tip: Leave room for the loaf to rise slightly without overflowing.
5
First bakeOven 350°F / 175°C
- Place the loaf pan in the preheated 350°F (175°C) oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
- The top should be golden brown and the loaf should spring back slightly when gently pressed.
- Watch for even browning; if the top darkens too quickly, tent loosely with foil.
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Ready when: Toothpick inserted in center comes out with a few moist crumbs; top is golden brown
Tip: Do not overbake or the loaf will be dry; moist crumbs indicate perfect doneness.
6
Cool and remove
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- This allows the structure to set so it doesn't crumble when removed.
- Then carefully invert the loaf onto a wire rack, peel away the parchment, and turn it right-side up to cool completely, about 30-40 minutes.
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Ready when: Loaf is completely cool to the touch
Tip: Cooling completely ensures the crumb sets properly and won't be gummy.
7
Slice the loaf
- Once cool, use a serrated bread knife to slice the loaf into 12-14 slices, about 3/4 inch (2 cm) thick.
- Cut slowly and evenly to avoid squashing the loaf.
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Ready when: Slices are clean and even
Tip: A warm knife (dipped in hot water and dried) cuts more cleanly through tender crumb.
8
Second bake for crispnessOven 300°F / 150°C
- Arrange the slices in a single layer, cut-side down, on a baking sheet.
- Return to the oven at 300°F (150°C) and bake for 10-12 minutes, until the cut sides are light golden and dry to the touch.
- Flip the slices and bake for another 3-5 minutes until the other side is also crisp.
- The biscotti should feel dried out and crunchy, like traditional biscotti, but will retain a tender interior.
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Ready when: Slices are golden brown and crisp at the edges; they feel dry when cool
Tip: Lower temperature prevents over-browning while slowly drying the insides. Watch closely during the final 5 minutes.
9
Cool and serve
- Remove the baking sheet from the oven and let the biscotti cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- They will crisp up further as they cool.
- Serve at room temperature, perfect for dunking in espresso, coffee, wine, or hot chocolate.
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Ready when: Biscotti are completely cool and crunchy
Tip: Biscotti harden more as they cool, so don't judge crispness while still warm.

Good to know

Tips

The twice-bake method is what gives this loaf its signature biscotti character. The first bake creates a tender crumb; the second develops crispness around the edges while keeping the interior soft. If you prefer a softer loaf, skip the second bake entirely.
Toasting the anise seeds before adding them to the batter intensifies their flavor and prevents them from settling to the bottom of the loaf. A dry skillet over medium heat for 1-2 minutes is all you need.
This loaf keeps for a week at room temperature and actually improves slightly as it dries out naturally, becoming more biscotti-like. Each day it sits, it becomes a bit crispier.
For the best dunking experience, aim for slices that are crispy on the outside but still have a tender interior. If they're too hard, warm them briefly in the oven or enjoy them with your favorite beverage.

Make ahead

This recipe works beautifully made a day or two ahead. Bake the loaf completely, wrap it tightly in plastic wrap or store in an airtight container, and proceed with slicing and second-baking when you're ready. The raw batter can also be made up to 2 hours ahead and stored covered at room temperature, though it's best baked fresh.

Storage & reheating

Store the biscotti in an airtight container at room temperature for up to 1 week. The longer they sit, the crispier they become. For longer storage, freeze in an airtight container for up to 3 months. To reheat, warm gently in a 275°F (135°C) oven for 5-8 minutes to re-crisp the exterior, or enjoy them at room temperature for a softer texture.

Substitutions

anise seeds → fennel seeds or crushed anis-flavored candy (like licorice pieces). Fennel has a similar but slightly earthier flavor; crush lightly to release oils. Avoid using both together as the anise flavor would be overwhelming.
extra-virgin olive oil → light olive oil, vegetable oil, or melted coconut oil. Extra-virgin has the best flavor, but a milder oil works fine if that's what you have. The loaf will be less aromatic but still delicious.
lemon, zest only → orange zest or 1/4 teaspoon ground coriander. Lemon brightens the anise flavor, but orange adds warmth and coriander brings earthiness. Both are optional but recommended.
vanilla extract → almond extract or a pinch of saffron steeped in warm water. Almond complements anise beautifully; use 3/4 teaspoon. Saffron adds subtle floral notes but is more expensive.