Star Anise Biscotti

    2 hours 20 minutes

    These delicious biscotti have a hint of licorice flavour from the ground star anise and can be stored in an airtight container for over a month.

    148 people made this

    Makes: 60 biscuits

    • 4 1/2 cups (560g) plain flour
    • 4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/3 cup (80ml) brandy
    • 1 1/2 teaspoons anise essence (optional)
    • 1 teaspoon vanilla essence
    • 2 cups (400g) white sugar
    • 225g butter, softened
    • 4 eggs
    • 1 cup almonds
    • 2 tablespoons ground star anise

    Preparation:25min  ›  Cook:55min  ›  Extra time:1hour cooling  ›  Ready in:2hours20min 

    1. Preheat oven to 180 degrees C. Line 2 baking trays with baking paper or foil.
    2. In a medium bowl sift together flour, baking powder and salt. Set aside.
    3. In a small bowl combine brandy, anise essence and vanilla. Set aside.
    4. In large mixing bowl beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and ground star anise.
    5. Spoon mixture in two 5cm x 30cm lines on prepared trays and then shape into logs using moisted fingertips.
    6. Bake for approximately 30 to 35 minutes or until golden and firm to the touch. Remove from oven and cool completely. Reduce the oven temperature to 150 degrees C.
    7. Cut cooled logs on the diagonal into 2cm thick slices using a serrated knife. Lay slices on baking trays.
    8. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Cool completely on cake racks.

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    Reviews in English (142)


    I used extra nuts (almonds, pecans and walnuts) and some sesame seeds. I spread the dough in a glass dish about an inch high, baked it longer and at a 160 degrees Celsius so it would not burn. I then cut the biscuits into half-inch slices and put them back in the oven at 100 degrees celcius untill they dried out completely. THIS IS THE MOST IMPORTANT PART OF THE RECIPE! They must be dried out and by the third day they become even nicer than when they were freshly baked! If they are not the most delicious biscuits that you have ever tasted then you have done something wrong!  -  17 May 2017


    Yum! Yum! Yum! I have been looking for a while for an outstanding biscotti recipe to use as a base, and I do believe this is it! My favorite kind is Toasted Almond with Cranberries. I use about a cup of toasted, slivered almonds, and a handful of dried cranberries chopped fairly small for a sprinkle of color and tartness. I use 2t of almond extract in place of the anise extract and 1/3 cup of milk (or half and half) in place of the brandy. I leave out the anise seed. Overall, this is a very simple, so-far-foolproof biscotti recipe that is easily adapted for use with whatever ingredients you have on hand. I'm so thrilled to have come across it!  -  22 Nov 2006  (Review from Allrecipes USA and Canada)


    This biscotti is delicious! I've made it several times even substituting almond extract for the anise extract with terrific results. The tops can be dipped in melted chocolate for a special treat. I made several batches at Christmas time and wrapped them up as gifts for co-workers.  -  04 Jan 2002  (Review from Allrecipes USA and Canada)