Toasted Biscotti's

These twice-baked anise biscotti follow the original Italian formula, where the name itself (bis cotti, meaning “twice cooked") describes the technique. The dough is first baked into long loaves, then cooled, sliced on the diagonal, and returned to the oven to dry into the crisp, dunkable cookies that have been a Tuscan staple for centuries.

Star anise gives this version its character. The licorice-adjacent warmth pairs beautifully with strong coffee or a glass of vin santo, the traditional Italian dessert wine that biscotti are made for dunking in.

A teaspoon of vanilla or lemon flavor can be added for layered complexity, and many bakers do both.

What makes biscotti unique among cookies is the absence of butter. The richness comes entirely from eggs and oil, which produce a low-moisture dough that crisps to a hard snap during the second bake.

This low-moisture quality is also why biscotti keep for weeks in an airtight tin, far longer than a butter-based cookie ever could.

Pro Tips

• Slice the loaves while still warm with a serrated knife. Cold biscotti dough crumbles when sliced.
• Cut on a sharp diagonal to maximize the surface area of each cookie. Bigger biscotti, better dunking.
• Bake the slices on their cut sides during the second bake for even browning.
• Cool completely before storing. Trapped steam softens the crisp texture you worked to build.

Variations

• Swap star anise for a tablespoon of almond extract and a cup of toasted whole almonds for classic Tuscan biscotti di Prato.
• Add the zest of one orange and a half cup of dried cranberries for a holiday-ready version.
• Dip one end of each cooled biscotto in melted dark chocolate for a more indulgent finish.