Anise-Infused Almond Biscotti with a Chocolate Drizzle

Recipe Collection: Dessert

Anise-Infused Almond Biscotti with a Chocolate Drizzle is a vegetarian Italian treat that combines the aromatic flavors of anise and crunchy almonds. These twice-baked cookies offer a satisfying crispness, making them perfect for pairing with coffee or dessert wine. The rich chocolate drizzle adds a touch of sweetness, enhancing their appeal. Ideal for those with a love for unique flavors, this recipe is free from dairy and gluten, catering to various dietary preferences.

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Overview

Elevate your biscotti game with this refined recipe that combines the classic Italian flavors of anise and almond. These twice-baked cookies are perfect for dipping in coffee or dessert wine, and the addition of a chocolate drizzle makes them an irresistible treat. With a crisp texture and a hint of sweetness, these biscotti are sure to become a family favorite.

Diet Type

Vegetarian

Allergies

Eggs, Wheat, Nuts

Cuisine

Italian

Serving Size: 36

Cooking Time: 70 minutes

Ingredients

• 1 Cup (c) white sugar
• 0.5 Cup (c) vegetable oil
• 3 Large eggs
• 1 Tablespoon (tbsp) anise extract
• 3.25 Cups (c) all-purpose flour
• 1 Tablespoon (tbsp) baking powder
• 1 Cup (c) almonds, minced
• 0.5 Cup (c) dark chocolate chips, melted

Steps

1. Prepare Ingredients: Gather all ingredients and preheat the oven to 375°F (190°C). Grease two cookie sheets or line them with parchment paper.
2. Mix Wet Ingredients: In a medium bowl, beat together the sugar, oil, eggs, and anise extract until well-blended.
3. Combine Dry Ingredients: In a separate bowl, mix the flour and baking powder. Gradually stir the dry mixture into the wet ingredients to form a heavy dough.
4. Incorporate Almonds: Fold in the minced almonds until evenly distributed throughout the dough.
5. Shape the Dough: Divide the dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each prepared sheet and press down to a 1/2-inch thickness.
6. First Bake: Bake in the preheated oven until golden brown, about 25 to 30 minutes. Transfer the logs to wire racks and let them cool for about 15 minutes.
7. Slice and Second Bake: Slice each log crosswise into 1/2-inch-thick slices. Place the slices cut-sides up back on the cookie sheets. Bake again until lightly toasted and golden brown, about 6 to 10 minutes per side.
8. Add Chocolate Drizzle: Once the biscotti are cool, drizzle the melted dark chocolate over the top using a spoon or piping bag for a decorative touch.
9. Serve and Enjoy: Allow the chocolate to set before serving. Enjoy your biscotti with a cup of coffee or a glass of dessert wine.

Enjoy your homemade Anise-Infused Almond Biscotti with a Chocolate Drizzle!