Anise Biscotti
Print Recipe

Gluten-Free Soy-Free Peanut-Free Corn-Free

A crunchy biscotti with a hint of anise — perfect for coffee or tea. Made with our All-Purpose Flour Artisan Blend.

Ingredients

    Yield: Two dozen 3-inch cookies

    • ¼ cup butter, melted
    • ¾ cup sugar
    • 1 tsp anise extract
    • 1 tsp almond extract
    • 2 eggs
    • 1 ½ cup Pamela's Artisan Flour Blend
    • ½ tsp salt
    • 1 tsp baking powder
    • ¾ cup sliced almonds
Directions

    Preheat oven to 300°.

    In the bowl of a stand mixer combine butter and sugar, and mix until light and fluffy, about 2 minutes. Add extracts, mix well, and eggs, one at a time, mixing well after each. In a separate medium bowl whisk together the Artisan Flour Blend, salt and baking powder. Add gradually and mix until completely combined. Add almonds and mix well again.

    Divide dough in half. Form two logs about 2 x 12" on parchment paper sprayed with non-stick spray. The dough will be sticky; use two rubber spatulas or your wet fingers to help form the dough.

    Bake in the top third of the oven for 35 minutes. Remove biscotti from the oven and let it cool on the cookie sheet on a wire rack, 10 to 15 minutes.

    Turn oven to 275°. With a serrated knife, carefully cut ¾" diagonal slices. Place slices back on a parchment lined cookie sheet on their sides. Bake 8 minutes, remove from oven and carefully turn over, then bake another 4 minutes. Allow to cool completely on cookie sheet.

    © Pamela's Products, Inc.

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2 ratings
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Colleen 12/354/2018 12/21/2018
  • Rating:
This recipe is excellent! The cookies turn out delicious and perfectly crisp. The only change I made was, not having sliced almonds, put whole almonds in the nutribullet, ending up with something close to a course almond meal. Thank you so much!
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Donna 05/131/2018 05/12/2018
I want to thank you so much for this recipe. I absolutely love it, I grow up with these cookies, they taste like my nona's and I missed being able to eat them. I just made a batch for my dad, he will never no they are gluten-free..

The dough was a little hard for me to make into logs because not firm but I did it and it worked perfectly!
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Terry 06/169/2018 06/19/2018
Trying these today...the dough actually looks like 'cake batter' to me...very runny. I even added another 1/2 cup of flour (I measure mine in grams--1/4 cup is 30 grams on the package). Then I decided to let the dough sit for a while to firm up. I don't think you need to melt the butter for this recipe (believe that may be why it turned out to look like a cake batter). I don't know how these taste as I'm AIP right now so I have to wait for 'quality control' to try them.
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WF.... 09/248/2018 09/06/2018
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As I do often I took the recipe and began to get creative.I had dried anise and no extracts I used my NutriBullet to powder it where I also powdered cashews and almonds in place of the stand mixer and omitted the parchment paper (Because I was out of it) I used coconut oil to lightly grease the cookie sheet raised the heat 20 degrees at both bakes as I live in high altitude.I used a pizza slicer to cut them. I split the ingredients in half as I would just eat too much if they were good.The powdered cashews gave them a slight softness combined with the proper biscotti texture.

Way good !
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K.L. 12/356/2015 12/23/2015
I have used your basic recipe: butter, sugar, eggs, salt, and baking powder. I have added and omitted ingredients to make Cranberry-Orange, and Eggnog Biscotti and I can tell you, this recipe is excellent. Thank you for posting it. Simply delicious!!!
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    • Oh! Don't forget the gluten free flour!!!
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team_paddlebug 01/00/2015 01/01/2015
Love this recipe. I made almond instead of anise biscotti. And added about 5 minutes to the final baking time per comparison between this and Martha Stewart's recipe. I found this recipe didn't dry them out enough. This was such an easy recipe. I had no idea biscotti were easy to make. Also added a bit of almond or coconut flour because I like them. And change sugar out for coconut sugar
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    • Swapping out some of the flour for almond flour is most likely the reason yours didn't dry out enough. Almond flour is very soft, moist (oily) and doesn't give that flour dryness when baked. You might need to bake them even longer to get them dry and toasty.
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