Easy Star Anise Biscotti

    1 hour 20 minutes

    These elegant biscuits are delicious and are a fantastic accompaniment to tea or coffee. Other nuts can be used if you're not a fan of walnuts.

    6 people made this

    Makes: 72 biscuits

    • 6 cups (750g) plain flour
    • 1 teaspoon salt
    • 1 1/2 tablespoons baking powder
    • 445g margarine or butter
    • 2 cups (400g) white sugar
    • 5 eggs
    • 2 tablespoons ground star anise
    • 1 cup finely chopped walnuts

    Preparation:20min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour20min 

    1. Preheat the oven to 190 degrees C.
    2. Sift together the flour, salt and baking powder and set aside.
    3. In a large bowl, beat the margarine/butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until smooth. Stir in the flour mixture. Fold in the chopped walnuts and ground star anise until combined into the dough.
    4. Shape the dough into 4 or 5 rolls that are the same length as the baking trays. Place the rolls onto ungreased baking trays, 5cm apart and flatten slightly.
    5. Bake for 15 to 20 minutes in the preheated oven until just starting to brown. Remove from the oven and cool on wire racks. When the rolls are cool enough to handle transfer them to a cutting board. Using a serrated knife cut the rolls crosswise into 2cm slices. Place the slices on the baking trays and return to the oven for an additional 5 to 10 minutes until golden and crispy.

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    Reviews in English (4)


    I just made these for the first time today! I cut the recipe in half, as I didn't need such a large batch. I found it difficult to get the dough rolled into logs as it is very wet and sticky, so I dropped the dough in teaspoons like normal cookies on the sheet and baked for 25 minutes. They came out perfect and got harder as they cooled! They tasted GREAT!!!!  -  30 Oct 2010  (Review from Allrecipes USA and Canada)


    I'm reviewing this but not photo-ing. My moonkid decided to take on a faceless recipe as I was doing my own. I saw her having difficulties with the recipe when she tried to follow the directions about rolling the batter out into logs the length of the pan. Can tell you it didn't work and became a mess for her. There is no directions stating needing to use flour. As I tried a little flour on the board and it absorbed right in. Using a piping bag was my only thought to make use of the log forms for baking on the cookie sheet. It worked out really well for her when I showed her what to do. BUT as they baked and I further read the directions and realized these should be more like biscotti cookies. So we followed through with the recipe. Flavor and texture were really good. I really loved the flavor. Both us decided that possibly if we took half the batch divided the batch onto 2 cookie sheets, it might work out better. And I agreed the cookies really should be made again because they taste darn good! However, there is a miss step in the recipe.  -  25 Jul 2014  (Review from Allrecipes USA and Canada)


    They turned out lovely, when the directions stating to roll the batter, the batter is thick and gooey and spreads. There was no way you could roll the batter, I used a piping bag to pipe it onto the cookie sheet, which worked out beautifully. however the cookies turned out small and inch and a half wide. Next time when I make these which will be a next time because the flavor and texture were wonderful but I will divide the batter in half and place half the batter on one cookie sheet to make wider cookies.  -  25 Jul 2014  (Review from Allrecipes USA and Canada)