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Aniseed Biscotti

 Aniseed Biscotti
My husband, Joe, is Italian, and his mother was a great cook. She made wonderful biscotti, which are popular Italian dipping cookies. She never used a recipe, but I asked her to write it down for me and I was delighted when she did.—Elizabeth Sparano, Marion, Iowa
32 ServingsPrep: 30 min. Bake: 50 min.


  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 cup slivered almonds
  • 2 to 3 tablespoons aniseed
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons shortening


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and vanilla. Combine flour and baking powder; add to the
  • creamed mixture and mix well. Stir in almonds and aniseed.
  • Divide dough into thirds; shape into three 10-in. x 3-in. rectangles
  • on a greased baking sheet. Bake at 325° for 25-30 minutes or
  • until golden brown. Carefully remove to wire racks; cool completely.
  • Transfer to a cutting board; cut diagonally with a serrated knife
  • into 3/4-in. slices. Place slices cut side down on ungreased baking
  • sheets.
  • Bake at 325° for 12-16 minutes or until firm and golden brown,
  • turning once. Remove to wire racks to cool.
  • In a microwave, melt chocolate chips and shortening; stir until

2 of 2

Aniseed Biscotti (continued)

Directions (continued)

  • smooth. Drizzle over biscotti. Let stand until chocolate is set.
  • Refrigerate in an airtight container with waxed paper between
  • layers. Yield: about 3 dozen.
Nutritional Facts: 1 cookie equals 180 calories, 10 g fat (5 g saturated fat), 35 mg cholesterol, 83 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.