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+ servings

Italian Biscotti!

This anisette biscotti recipe is crispy and crunchy and dips perfectly into a hot cup of coffee.  It's delicious dipped in chocolate as well! Another goodie from the recipe tin, this version is gluten-free and dairy-free.

Course Biscuit, Cookie, dairy-free, Dessert, gluten-free
Cuisine American, Cookies, Dessert, Italian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 24
Calories 125 kcal
Author Christine Galvani

Ingredients

  • 3/4 cup palm oil shortening (can sub butter if not dairy-free)
  • 3/4 cup sugar
  • 2 eggs (large)
  • 2 cups flour (I use Bob's Red Mill Gluten-Free Flour 1:1)
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons anise
  • 1/8 teaspoon sea salt

Instructions

  1. Gather and measure the ingredients.

  2. In a medium-sized mixing bowl, add the dry ingredients except the sugar, and whisk together. (Flour, baking powder, and salt).

  3. Cream palm shortening with sugar using an electric mixer. This takes a few minutes.

  4. Then add the eggs one at a time, mix thoroughly.

  5. Add the anise and blend together.

  6. Add the flour mixture to the wet ingredients. Mix until combined. The dough will be a bit sticky.

  7. Put the dough into a 1-quart container, cover, and put in the refrigerator for at least a few hours, better overnight.

  8. Take the dough out of the refrigerator, roll into logs or cylinders about 6" x 1 1/2". Place these three logs on a parchment-lined baking sheet.

  9. Bake at 350 degrees F. for about 15-20 minutes until slightly golden.

  10. Remove the biscotti from the oven, let cool slightly until you can handle them. Then cut the biscotti into 1inch pieces.

  11. Place the biscotti back on the baking sheet and bake for another 10 minutes or so until crispy and golden. I flip them after about 5 minutes so each side browns.

  12. Let cool on a cooling rack and store in the refrigerator in an airtight container. This biscotti is also freezer friendly, store up to a few months.

Recipe Notes

Recipe/Baking Tips:

  • Try to start with room temperature ingredients.
  • Let the biscotti cool for about 10 minutes after the first bake before cutting.
  • Let the biscotti completely cool before storing in an airtight container.
  • Consider dipping the edges of the biscotti in melted chocolate if desired.
  • Biscotti can be stored in the refrigerator for about a week or several months in the freezer.

Why are my biscotti soft?

  • Chances are if your biscotti is soft it was not baked long enough, especially with the second baking.
  • Also, sometimes it can get a little soft stored in the airtight container. (Especially if stored while still hot and not completely cooled.)
  • Place it in the oven (or toaster oven) at 300 degrees F. for about 10-15 minutes to see if it becomes crispier.

How long should I let my biscotti cool before cutting?

  • Let your biscotti cool for about 10 minutes after the first bake before cutting.

How do I make biscotti crisp?

  • Let the biscotti cool completely before storing it.  Storing in a metal container can sometimes help the biscotti stay crisper longer.
  • If stored while still hot, the biscotti can sometimes soften.
  • If the biscotti becomes soft, put in a 300-degree oven for about 10-15 minutes to help it crisp up.

If you do not want to make this recipe gluten and dairy-free, use the same amount of butter or shortening as the palm shortening and the same amount of flour as the gluten-free flour.

Nutrition Facts
Italian Biscotti!
Amount Per Serving
Calories 125 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 14mg5%
Sodium 18mg1%
Potassium 60mg2%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 20IU0%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.