Saturday, February 23, 2019

Biscotti Anise

Okay these cookies are quite possibly the most delicious, moist, pillows of sweet goodness you'll ever eat. Seriously, one bite and you're hooked... so take a glass, fill it with milk and without a doubt you'll be eating more than you even thought possible. 

Whenever there is a lack of sweets in the house, (we are a sweets family, so it is a problem at times) my Mamma will whip out a few simple ingredients and begin to make these heavenly cookies. The aroma of anise will soon dance it's ways into the halls of our home, inviting you to come and indulge in one... or ten. 

These cookies are so simple to make, and with just a few ingredients that are likely in your cabinet... you too will be pouring yourself na bella tazza di caffè. Buon Appetito!

(for the dough)


  6 eggs

4 cups flour
2 cups sugar
6 tsp. baking powder
1 tsp. salt
2 tsp. Anise Extract 
8 oz. Mazola Oil 
1 juice from squeezed orange
(for the glaze)

2 cups confectioners' sugar 
3 tbsp hot water
1 tsp anise extract
sprinkles for decoration

let's make it 

1. Preheat the oven to 375

2. In a large bowl, mix together the eggs, and sugar. 

3. Add the flour, spoonfuls at a time, then the baking powder, salt, anise extract, oil and juice from the orange. 

4. Add additional flour as needed until you can roll out the dough into thick, long loaves. 

5. Once you have kneaded the dough into loaves, place them onto a baking sheet and bake at 375° for 15 minutes. The cookie should still be white, make sure you don't leave the cookies in for too long past 15 minutes, because the bottom will begin to burn. 

6. Once the cookies have cooled, whisk together the 2 cups sugar, 3 tablespoons of hot water, and 1 teaspoon anise extract. 

7. Spoon the glaze over the cookie loaves, and then sprinkle on the sprinkles. 

8. Cut the loaves at a slanted angle. Let the glaze harden before serving.


  1. I made these and cut the recipe in half. This is an amazing recipe. I only had two problems. I should have cooked them a little longer and I did not see the part that said when to add the oil. Unfortunately, I had to add it at the end. The next time I make them, and it will be very soon, I will add the oil with the egg and sugar at the beginning. The dough is a bit tricky, but if you have ever made biscotti before, you will be fine. Just keep on adding a bit of flour until you get the correct consistency to shape accordingly. This will be my new go to for Italian cookies. Thanks for sharing.

  2. Hi! Thank you so much for letting me know how your recipe went! I will definitely make a note of making it clear of when to add the oil during the dough. I'm so happy you loved the recipe and can use it for your future cookies! -Barbara <3

  3. This so looks like my Nana's recipe. She made them with oil too never butter. I just made half of batch for Easter Sunday dinner. They look fabulous. I haven't tried them yet, but I bet they will be yummy, just like hers were. This is a great recipe, thanks for sharing.

    1. You're so welcome and I'm so glad that they remind you of your Nana! I love old family recipes, and always continue making them in hopes they are passed down and never forgotten. I hope you enjoy and have a wonderful Easter! <3

  4. How much extra flour did you add…dough is quite runny…

    1. Hi!

      You can add 1-2 cups so the consistency is thick enough to form loaves. You don't want it to be runny, so add more flour until it is that sticky kind of moldable dough. Hope this helps!

  5. Also, to confirm that they do NOT get baked a 2nd time like other biscottis? Thank you.

  6. Nope! These are supposed to be pillowy-soft, so once in the oven is enough! Enjoy!