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Anise Biscotti

• 2 cups white sugar (or Organic Evaporated Cane Juice Crystals)
• 1 cup butter, softened
• 4 eggs
• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon Trapani Sea salt
• 1/3 cup brandy
• 1 1/2 teaspoons Pure Anise Extract
• 1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350F degrees. Line 2 cookie sheets with parchment paper or foil.
2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, Pure Anise and Vanilla Extracts in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients.
3. 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.
4. Bake about30 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 F.
5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Pure Anise Extract
Our Anise extract brings out the licorice flavors of biscotti, pizzelle etc.
From $4.15

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