Almond Anisette Biscotti: Italian cookie recipe Almond Anisette Biscotti: Italian cookie recipe

almondanisettebiscotti150 Image by: almondanisettebiscotti150 Author: Canadian Living

This well-known twice-baked cookie has the licorice scent and flavour of anise. Some variation of this Italian cookie recipe is always found at every wedding shower.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: June 2007



In large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseeds. In separate bowl, whisk together flour, baking powder and salt ; stir into egg mixture. Stir in almonds.

Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet. Press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.

Bake in centre of 350°F (180°C) oven for about 25 minutes or until firm to the touch and golden. Transfer to rack; let cool completely.

With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheet. Bake in centre of 350°F (180°C) oven until firm and golden, turning once, about 15 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)

Nutritional facts Per Cookie: about

  • Sodium 36 mg
  • Protein 2 g
  • Calories 74.0
  • Total fat 3 g
  • Cholesterol 17 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 2.0
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Almond Anisette Biscotti: Italian cookie recipe