An Italian-style crisp twice-baked cookie with lightly crushed anise seeds and small dark chocolate pockets.
Anise Chocolate Chip Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 150 minutes: 35 hands-on, 15 chilling or resting, 70 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Cutting board and serrated knife
- Ruler
- Mortar and pestle or small sturdy cup
An Italian-style crisp twice-baked cookie with lightly crushed anise seeds and small dark chocolate pockets.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the dough
- 1Mix the doughLightly crush anise seeds with a mortar or the base of a cup. Stir softened butter with sugar, then eggs and vanilla. Whisk flour, baking powder, salt and crushed seeds. Fold into the wet mixture, then add miniature semisweet chocolate chips. Stop once combined so the chips remain distinct.
Shape and first-bake
- 2Shape and first-bakeHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Shape two equal logs about 10 × 2 1/2 inches on one lined sheet, spaced 3 inches apart. Bake on the middle rack for 28–30 minutes, counting 30 minutes for this stage, until lightly golden and firm on top.
Rest and slice
- 3Rest and sliceLeave the logs on their sheet for 15 minutes; this intermediate rest is the 15-minute rest component in the timing. Reduce the oven to 300°F (149°C) conventional or 275°F (135°C) fan during the rest. Transfer logs to a cutting board. With a serrated knife and gentle sawing motion, divide each log into 14 slightly diagonal slices, including the end pieces, about 5/8–3/4 inch apart along the log. This makes 28 cookies.
Dry both batches
- 4Dry both batchesLay 14 slices cut-side down on each of two lined sheets. Bake one sheet at a time at the reduced temperature for 10 minutes, turn each slice and bake another 10 minutes. Repeat for the second sheet: the drying stage takes 40 minutes, giving 70 minutes of total oven cooking with the first bake. The faces should feel dry and the centers firm as they cool.
Cool for crispness
- 5Cool for crispnessTransfer each dried batch to a rack and cool for 30 minutes. Allow the full 30 minutes after the final batch; do not seal while warm.
Chef’s Science & Pro Tips
Ingredient science
Miniature chips distribute better than large chocolate chunks in narrow slices.
Technique & texture
Crush anise seeds lightly to release aroma without turning them into powder.
Finishing & serving
Let the logs rest so warm chocolate is less likely to smear when cut.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 7 days | Keep fully cooled cookies airtight in a cool dry room, separate from moist cookies. |
| Refrigeration | Not needed for baked cookies | Avoid condensation that softens the crumb. |
| Raw freezing | Up to 1 month | Freeze wrapped unbaked dough airtight; thaw in the refrigerator before shaping and baking. |
| Baked freezing | Up to 1 month | Freeze completely cool cookies airtight with parchment separators. |
| Restoring | Before serving | Thaw inside the closed container at room temperature. |
Notes
- Use miniature semisweet chips and the measured anise seeds; slice only after the log rest. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I substitute star anise?
No direct substitution is specified. This formula uses the small seeds of anise, which differ from star anise.
Why is chocolate smeared over the cut faces?
Chocolate pockets are soft in very hot logs. Take the stated rest and wipe the knife if needed.
Do I need anise liqueur?
No. The measured crushed seeds supply the flavor; there is no alcoholic ingredient.
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