Anise Pistachio Biscotti

Anise Pistachio Biscotti

These poor things were baked to be crushed into biscotti crumbs needed for executing another dessert (getting ahead of the story: which is delicious and being posted later :). But I liked the outcome enough to give them their own life, they do deserve it. The biscotti are better the next day (yes, I don’t like this fact as, probably, most of you, but it is what it is…). The flavor ripens and becomes more interesting, anise gets more pronounced.

Adapted from Sherry Yard

Makes about 1 ½ dozens


  • 1 1/3 cups + 1 tbsp all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp unsalted butter, softened
  • ½ cup sugar
  • 1 ½ tsp crushed aniseed
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1 ½ tsp dark rum
  • 2 tbsp Marsala
  • ¼ cup coarsely chopped salted pistachios


Center an oven rack and preheat to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.

Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, with electric beaters on medium speed, cream together the butter, sugar, and crushed aniseed for 2 minutes. Scrape down the sides of the bowl and beat for another 2 minutes. Add the egg and beat for 1 minute more. Scrape down the sides of the bowl. Add the lemon juice and rum and blend until incorporated.

Mix in the flour mixture in three additions alternating with the Marsala wine in two additions, starting and finishing with the flour. Add the pistachios and mix until incorporated. The dough will be very tacky.

I believe the best way to form a biscotti log is shaping it without adding any additional flour (too much flour mixed in will result in tough biscotti). Put your hands under cool water and then reach into the bottom of the bowl taking the dough off the bowl and onto the prepared baking sheet. Wet your hand again if necessary to prevent sticking and form the dough into 3-x-10-inch log. Bake for 20 minutes. Rotate the pan from front to back and continue to bake for another 10 to 15 minutes, until the log is puffed and golden brown; a tester inserted in the center should come out clean.

Cool the log on the baking sheet on a cooling rack. Reduce the oven temperature to 325F. Transfer the log onto a cutting board. Using a sharp serrated knife cut the log on the diagonal into about 2/3-inch-thick slices. Stand the slices upright on the baking sheet leaving a little bit of space in between. Bake the biscotti for 10 minutes. Rotate the baking sheet from front to back and bake for another 10-15 minutes, until the biscotti are hard. Remove from the oven and allow to cool on the rack. They will become crispier as they cool. The biscotti will keep for 2 weeks in an airtight container at room temperature.

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16 Responses to “Anise Pistachio Biscotti”

  1. I love anise Vera!! I make an anise sponge biscotti (Spugna Di Biscotti) but have never made an anise pistachio! Yumm, that would be so wonderful with coffee! I can’t wait to see your creation that utilizes these biscottti!! :)

  2. I love anise seeds in biscotti. Whenever I make biscotti I use anise seeds and almonds. Next time I’ll try them with pistachio’s.
    I’m curious about the crumbs…

    btw I love your picture

  3. I was thinking to do that biscotti and when I´ve opened your blog I´ve looked them… Oh God!!!



  4. I can’t wait to see what you’re doing with the biscotti crumbs! But I’m glad you gave these a life of their own, they sure sound deserving of that!

  5. Teasing with the first product.. huh??

  6. Laurie, we love anise together :). You are right – they were great with coffee.

    Linda, thank you. I’ll post the recipe utilizing the crumbs in a day or two.

    Ana, great minds think alike :), don’t they?

    Rita, the recipe is coming. They are not bad at all, that’s right. Thank you.

    Poonam, I couldn’t resist :). But I’m posting it soon, I promise.

  7. ripened biscotti…sounds great. :)
    i’m sure they appreciate you prolonging their lives a bit, even if they still met the same fate eventually. :)

  8. I adore your photos. So talented.

  9. Very nice adaptation. I agree with you about biscotti tasting better the next day. That happens a lot with baked goods for some strange reason.

  10. I was sure I left you a comment yesterday!! I’ve never had anise with biscotti before, but i’m sure it would taste superb dunked into a cup of coffee!! Can’t wait to see what you’re making with them!!

  11. I have my cup of coffee…I just want to reach through the computer for a biscotti. I love the flavor combination!

  12. These are lovely and the picture is beautiful.
    I tried making biscotti twice, and both times were disasters. Once the dough decided to spread itself comfortably during baking, and the other time when I tried to cut the roll after the first baking, it just crumbled!

  13. Grace, not all of them were crushed… But none of them lived for long, that’s true.

    Dragon, thank you so much! You are too kind!

    Christy, thank you! They were good with coffee.

    Camille, thank you very much!

    Aparna, thank you. Using a sharp serrated knife is a key to the successful cutting of the biscotti loaf.
    As for the first attempt, it sounds like a wrong recipe.

  14. Ah, the biscotti live to see another day! :) I love biscotti too, and usually make a really large jar’s worth at a time, but it never lasts long enough, funny that.

  15. Y, they never last long, no matter how big the jar is, that’s so true :)

  16. Delicious and flavourful biscotti. I loved it very much. You may see my version here:
    Thank you for sharing this receipe!

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