Anise-Cocoa Nib Biscotti

I only make biscotti during the holidays.  Why is that?   I think it boils down to the fact that the first time I made biscotti, it was during the holidays many moons ago in Mom’s kitchen.  I was recently out of college and home for the holidays and felt cosmopolitan and debonair whipping up these exotic cookies.   Since then, it’s become a holiday tradition.


Here’s a new recipe, one that has the hint of both anise and chocolate.   It’s perfect to dip in coffee, tea or hot cocoa.


Anise-Cocoa Nib Biscotti

Merrin Mae Gray (LA’s Rossoblu)

The spice of anise flavoring with the slight chocolate taste of the cocoa nibs makes this a very special biscotti, indeed.  (From December 2017 Food & Wine)


  • 1 3/4 c. flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • pinch of fine sea salt
  • 5 T. unsalted butter, softened
  • 2/3 c. sugar
  • 3 eggs, divided
  • 1 T. anisette liqueur (plus 1 t. for coating)
  • 1/4 c. cocoa nibs
  • 1 1/2 t. whole anise seeds


  1. Preheat the oven to 325°. Coat a baking sheet with cooking spray. Line with parchment paper; coat with cooking spray.
  2. In a medium bowl, whisk the flour with the baking powder, baking soda and a pinch of salt. In a stand mixer fitted with the paddle, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. Beat in 2 of the eggs one at a time. Beat in 1 tablespoon of the anisette. Beat in the dry ingredients at low speed until just combined. Mix in the cocoa nibs and anise seeds.
  3. On the prepared baking sheet, using lightly floured fingers, shape the dough into a slightly flattened 12-inch log 
3/4 inch thick. In a small bowl, lightly whisk the remaining egg with the remaining 1 teaspoon of anisette. Brush the log with the egg mixture. Bake for 20 minutes, until pale golden. Transfer the baking sheet to a wire rack and let the log cool slightly.
  4. Using a serrated knife, cut the log into diagonal, 1/2-inch-thick slices.
  5. Arrange on the baking sheet; bake, flipping halfway through, for about 
10 minutes, until toasted. Transfer the baking sheet to a wire rack; let the biscotti cool.

The biscotti can be stored in an airtight container for up to 1 week.

Yield: 12-24 (Depending on the size of the loaf and length of cuts.)

I made these last year on Christmas Day and they soon became our favorite biscotti recipe.

For another holiday biscotti, check out Espresso Biscotti

Espresso and biscotti for Santa.

…and Orange-Chocolate Biscotti with Toasted Coconut.

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