Almond Anise & Chocolate Pistachio Biscotti

Christopher Columbus included hardtack in his ship’s stores when he sailed west across the Atlantic. The sweet dry cookies we are familiar with today as biscotti are thought to have originated in the town of Prato in the Italian region of Tuscany. They are often served with café, cappuccino, tea, or with a glass of Vin Santo, one of the Tuscany’s famous sweet dessert wines. Their crispy texture makes biscotti perfect for dunking without falling into pieces. These 2 recipes: Almond-anise and chocolate-pistachio biscotti, are both a masterpiece of texture and flavor—crisp yet tender, sweet with a subtle spice, and utterly irresistible. Authentic biscotti are twice-baked for that signature snap, but the secret lies in the balance of ingredients and technique. Too dry, and they’re tooth-breakingly hard; too soft, and they lose their classic charm. I’ll guide you through the perfect making process, share pro tips, and reveal the best way to slice them for that flawless, bakery-worthy finish. Get ready to bake a batch of these incomparable traditional Italian biscuits—your coffee will thank you. ☕️🇮🇹

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Almond Anise Biscotti Batter

In a stand mixer fitted with the paddle attachment, whip the eggs along with both sugars and salt on high speed until thick and light in texture, about 5 minutes. Lower mixer speed, add the ground anise and seeds, and the sifted powders. Mix until just incorporated. Turn off mixer and scrap down the sides of the bowl. Add almonds and mix on low until well combined. Wrap cookie dough in plastic cling into a 4x12-inch/10x30cm evenly distributed slab, and refrigerate for a few hours until it gets firm. Unwrap dough, and place it onto a baking tray lined with parchment or a silicone mat.

How To Bake Biscotti

Set the oven rack adjusted to the middle position. Preheat fan oven to 330ºF/160ºC. Bake for 25-30 minutes. Remove the pre-baked biscotti slab from the oven; let it stand 10 minutes. Lower oven temperature to 255ºF/125ºC. Cut the slab crosswise at 45-degree angle into ½-inch/1.25cm thick slices with the serrated knife. Place biscottis on baking trays and put them back in the oven. Bake until golden brown and crips for about 25-30 minutes. Transfer baked cookies to the cooling rack. Biscotti will stay fresh for up to a couple of weeks stored in paper bags. Buon appetito!

Chocolate Pistachio Biscotti Batter

In a stand mixer fitted with the paddle attachment, whip the eggs with both sugars, salt, instant coffee and vanilla on high speed until thick and light in texture. After about 5 minutes, lower mixer speed and add the melted butter. Add the sifted powders, and mix until just incorporated. Turn mixer off, scrap down the sides of the bowl, mix for 30 sec or so and add the chocolate chips and pistachios. Mix until homogenized. Wrap cookie dough, and bake as suggested above.

Storage

Store in an airtight container or glass jar or freezer-safe bags at room temperature. Properly stored, biscotti stay fresh for 2 weeks at room temperature and up to 3 months frozen. Buon Appetito!

Reviving Biscotti

If they lose crispness, reheat biscottis in a 300°F/150°C oven for 5 minutes, then cool.

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