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Prep time
1 hour
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Cook time
15 minutes
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makes
32 biscotti
Author Notes
Also called finocchini, these biscotti are very popular in Sardegna and Liguria. I was introduced to them by a friend who bakes them for Christmas. At the time, I was pregnant and found they instantly cured my morning sickness. While it might sound strange, there’s something to this cookie’s stomach-calming power. In Italy, anise seed is commonly used for its digestive properties. Drinking liquors like Sambuca, an anise liquor, for fine pasto (end of the meal) is a tradition. My friend graciously shared her Italian grandmother's anicini recipe with me, so whenever a friend has morning sickness, I make up a batch as a gift. They are much tastier than saltine crackers. I love my biscotti with nuts, so I add I add almond slivers, but you can omit them. —Anna Francese Gass
Test Kitchen Notes
Lightly adapted from Italian Snacking (Union Square & Co., 2024), by Anna Francese Gass. —Food52
Ingredients
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3
large eggs
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1 1/2 cups
(300 grams) granulated sugar
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1 1/2
sticks (169 grams) unsalted butter, at room temperature
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1 1/2 teaspoons
teaspoons pure vanilla extract or paste
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1 tablespoon
almond extract
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4 teaspoons
anise seed
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3 3/4 cups
(450 grams) all-purpose flour
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2 teaspoons
baking powder
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3/4 teaspoon
kosher salt
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1 cup
slivered almonds (optional)
Directions
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Preheat oven to 350°F/177°C degrees. Line a baking sheet with parchment paper.
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In a standing mixer fitted with the paddle attachment, beat eggs, sugar, butter, vanilla and almond extract until light and fluffy, 2 to 3 minutes.
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In a medium bowl, combine anise seed, flour, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the wet ingredients until just incorporated and a soft dough begins to form. Add the almonds (if using), and mix again, just to combine.
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Dampen your hands with water to prevent sticking, then transfer the dough to a lightly floured work surface and form into two equal-size balls. Place the dough balls on the prepared baking sheet. Pat them into two 3 x 11-inch logs. Make sure they are at least 3 inches apart.
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Bake for 25 to 30 minutes until logs have spread and are set but still soft to the touch. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Keep the oven on.
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Transfer the logs to a cutting board. Using a serrated knife, gently slice crosswise into 1-inch-thick pieces and return to baking sheet, cut-side down.
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Bake for 10 minutes, until the centers are cooked through and the biscotti are golden and crunchy. Let cool completely before serving or storing.
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