Ask, and you shall receive.   This biscotti is as delicious as it is easy to make.  It’s a great recipe if you are baking biscotti for the first time because the dough is very…cooperative!  Some other biscotti doughs are less forgiving and harder to work with.  If you’re not sure you like anise, I say give this recipe a try anyway.  The anise flavor provides a nice touch but it’s not overpowering.    I’d love to read your comments or see pictures if you decide to give this recipe a try.  ~Cookie Mama

Chocolate Anise Biscotti

2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1 stick unsalted butter, softened

1 tsp anise seed (found in the spice aisle at the supermarket)

2 large eggs

1 cup semisweet chocolate chip (I prefer using mini chocolate chips, though I didn’t have them on hand today)

Ingredients for the biscotti

Preheat oven to 350 degrees.  Line a large, heavy baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder and salt in a medium bowl.

Whisk flour, salt and baking powder together

In a large bowl, beat the sugar, butter and anise seed together with an electric mixer to blend.  Add eggs, one at a time, beating well after each addition.

Add eggs one at a time

Add the flour mixture and beat until just combined.  Do not overmix.   Stir in the chocolate chips with a wooden spoon.

Add chocolate chips last, stirring with a wooden spoon

Transfer the dough to a lightly floured board and form into a ball. 

Transfer dough to board and shape into ball

Cut the ball equally in half and form each half into logs.  Place onto the baking sheet and gently press your fingers into the dough to flatten slightly.

Form the dough into logs
Flatten gently with your fingers

Bake until light golden, 27-30 minutes.   Cool on a baking sheet for 30 minutes.

Place the logs on a cutting board and, using a serated knife, cut the logs on the diagonal into 1/2″ slices.

Use a serrated knife to cut into slices

Arrange the biscotti, cut side down, on the baking sheet. 

Place on baking sheet and bake for another 12-15 minutes

Bake until pale golden, about 12-15 minutes.   Transfer the biscotti to wire rack and cool completely.



  • You can leave the anise seeds out and have a chocolate chip biscotti. But the anise really does work nicely with the chocolate, just saying…

    I have other recipes with different spices like candied ginger (orange-cranberry biscotti) or poppy seeds (lemon poppy biscotti) but not sure how they’d work in this particular recipe.

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