Benigno Family Biscotti

Every Italian family has their biscotti recipe, and this is the Benigno family’s pride.

These twice-baked cookies get their signature flavor from a splash of anisette liqueur (not extract, the real stuff) and a generous cup of chopped nuts.

The dough bakes first as long loaves, then gets sliced and toasted on each side until golden and dry with that satisfying snap biscotti lovers crave.

They keep for up to six weeks in an airtight container, which makes them ideal for holiday baking, gifting, or keeping a stash in the pantry for dunking into your morning coffee.

Kitchen Tips

• Use anisette liqueur, not anise extract. The liqueur is sweeter and gentler, giving the biscotti a mellow licorice warmth without being overpowering.
• Let the loaves cool 10 minutes before slicing. Too hot and they crumble. Too cool and they crack. That 10-minute window is the sweet spot.
• Slice about 1 inch thick for the best ratio of crunch to chew. Thinner slices get rock-hard; thicker ones stay soft in the middle.
• Watch them closely during the second bake. Every oven is different, and the line between toasted and burnt is thin. Check at 5 minutes and go from there.

Variations

• Dip in chocolate. Once cooled, dip one end in melted dark or white chocolate and let it set on parchment paper.
• Swap the anisette for Amaretto and use sliced almonds for an almond-forward version that’s just as traditional.