Aniseed Biscotti Recipe

Name: Aniseed Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup unsalted butter; 3/4 cup granulated sugar; 3 None large eggs; 2 tbsp brandy; 1 tbsp lemon zest; 1/2 cup all-purpose flour; 1/2 cup self-rising flour; 1/2 tsp salt; 1 cup coarsely chopped toasted blanched almonds; 1 tbsp ground aniseed

Servings: persons

1/2 cup unsalted butter
3/4 cup granulated sugar
3 None large eggs
2 tbsp brandy
1 tbsp lemon zest
1/2 cup all-purpose flour
1/2 cup self-rising flour
1/2 tsp salt
1 cup coarsely chopped toasted blanched almonds
1 tbsp ground aniseed

1
In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined between additions. Add brandy and lemon zest then stir in flour and salt. Fold in almonds and aniseed. Refrigerate, covered, for 1 hour.
2
Preheat oven to 350u00b0F. Shape dough into 2 (12 inch) logs. Arrange on a greased baking tray and bake for 20 mins, or until light golden brown. Let cool on trays.
3
Using a serrated knife, cut logs diagonally into 1/3 inch-thick slices. Arrange on ungreased baking trays. Bake for 25 mins, or until dry and crisp, turning halfway through. Let cool on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, 3/4 cup granulated sugar, 3 None large eggs, 2 tbsp brandy, and more.

Yes, Aniseed Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aniseed Biscotti

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