Lemon Anise Biscotti

Posted on 21 Nov 2014
Yield Two dozen biscuits
Total Time 1 - 2 hours
Equipment sheet pan, microplane grater (for zesting lemon)

Biscotti is a sweet, Italian twice-baked biscuit (“biscotti” literally means twice cooked, so does “biscuit” for that matter) that’s typically make with either or a mix of dried fruit, nuts, and a fragrant spice.

There are many many variations of biscotti, with different flavour combinations, but I like to keep things simple and I tend to omit the whole nuts or dried fruit and opt for aromatic flavours such as the lemon and anise in this recipe.


Amount Ingredient Notes
2 3/4 cups all-purpose flour You can substitute a ¼ cup of almond flour.
2 teaspoons baking powder
1 cup sugar
1 cup butter
1 teaspoon ground anise
1-2 teaspoons lemon zest about as much as you would get from one lemon
1 teaspoon vanilla extract
3 eggs
1 cup almonds whole or chopped, optional

To toast almonds (or any nut) simply heat a dry pan to quite hot & toss the nuts in. While shaking to prevent burning, cook until they start to brown and become fragrant.


The angled cut seen in here is a result of cutting the biscotti log on a bias (45° angle).

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