Lemon and Anise Biscotti

Brighten up your day with the zesty aroma and delightful crunch of Lemon and Anise Biscotti. This classic Italian cookie recipe infuses crisp, twice-baked biscotti with the refreshing tang of fresh lemon zest and juice, paired with the warm, subtle licorice notes of anise seeds for a flavor harmony that's as unique as it is irresistible. With a perfectly golden exterior and a satisfyingly crisp texture, these biscotti are ideal for dipping into coffee or tea. Easy to make with pantry staples like all-purpose flour, butter, and eggs, this homemade treat strikes a perfect balance of sweet and zesty flavors. Great for gifting or weekend baking, these lemon and anise biscotti stay fresh for up to two weeks in an airtight container, making them a perfect make-ahead snack or dessert option.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 24

Ingredients

• 2.5 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.33 cup unsalted butter
• 3 pieces large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon anise seeds
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.

Step 3

In a separate smaller bowl, beat the eggs with a fork and mix in the lemon zest, lemon juice, anise seeds, and vanilla extract.

Step 4

In the dry ingredient bowl, use a pastry cutter or your fingers to cut the butter into the dry mixture until it resembles coarse crumbs.

Step 5

Gradually pour the wet mixture into the dry ingredients, mixing with a wooden spoon or spatula until a sticky dough forms.

Step 6

Divide the dough in half. On a floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs spaced apart on the lined baking sheet.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow to cool for 10 minutes.

Step 8

Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick pieces. Lay the slices cut-side down on the baking sheet.

Step 9

Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices and bake for another 10 minutes, or until dry and golden.

Step 10

Remove the biscotti from the oven and transfer to a wire rack to cool completely. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	(735.6g)

Amount per serving	% Daily Value*
Calories	2370.1

Total Fat 50.1g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 639.8mg	0%
Sodium 1260.1mg	0%
Total Carbohydrate 439.8g	0%
Dietary Fiber 9.7g	0%
Total Sugars 202.0g
Protein 49.9g	0%

Vitamin D 120IU	0%
Calcium 165.0mg	0%
Iron 17.8mg	0%
Potassium 628.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 8.3%

Carbs: 73.0%