Anise Biscotti di Prato

Marsha Gardner


Biscotti are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped, often of almond, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

With a cup of tea, coffee or hot chocolate a great cool weather snack.


★★★★★ 2 votes

5 dozen


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2 c
1 c
butter, unsalted, room temperature
3 large
4 1/2 c
all purpose flour
4 tsp
baking powder
3/4 tsp
kosher salt
1/3 c
1 1/2 tsp
anise extract
1 tsp
pure vanilla extract
1 c
2 Tbsp
anise seed

How to Make Anise Biscotti di Prato


  • 1Preheat oven to 350-degrees.

    Line 2 cookie sheets with parchment paper or foil.
  • 2In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.

    Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt.
  • 3Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

    Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
  • 4Bake about 30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300-degrees.

    Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  • 5Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

    Biscotti will last for a month or so in an airtight container.

Printable Recipe Card

About Anise Biscotti di Prato

Course/Dish: Cookies

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