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
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)
Ingredients
- 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
Instructions
- Preheat the oven to 325°. Coat a baking sheet with cooking spray. Line with parchment paper; coat with cooking spray.
- 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.
- 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.
- Using a serrated knife, cut the log into diagonal, 1/2-inch-thick slices.
- 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.
These twice baked cookies sound really great with combo with cacao nibs and anise.
It is a good coffee dunker, Angie!
A new biscotti – Love it! It’s one of my favorite holiday cookies. Need to make these before Christmas. Thanks!
I love giving them as gifts, especially with a nice bag of coffee (and maybe a bottle of Baileys.)
Oh, anise and cocoa nib sounds like a great flavor profile for the biscotti here, yum!
Really good. I need to make some more.
I’ll have the orange chocolate! Looks great, I have never made biscotti.
The orange-chocolate ones may be my all time favorite.
Looks delicious. Wish I would be on your list.
best…mae at maefood.blogspot.com
I didn’t do enough baking for my list this year! Or jam making….