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Anise & Pistachio Biscotti

These classic Italian cookies make for an excellent contribution to a dessert tray or paired along with an afternoon coffee. They are super simple to make, require no-fuss ingredients, and can be done in under an hour!

I used cornmeal, an ingredient traditionally used in Italian biscotti-making, which gives the cookies a more robust flavor and denser texture. For this particular recipe, I added pistachio and anise extract, but there are many other variations you can explore including dried berries, almonds, chocolate chips, and more! You could even dip the cookies in melted chocolate for an extra layer of sweetness!

Serves: 24

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients:

  • 1 cup all-purpose flour

  • 1 cup stone ground cornmeal

  • 1 stick room temperature butter

  • 1/3 cup granulated sugar

  • 2 eggs

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon anise extract

  • 1/2 cup chopped pistachio kernels

  1. Mix all dry ingredients: flour, cornmeal, sugar, salt, and baking powder.
     

  2. Add in the eggs, anise extract, pistachios, and knead in butter. Butter is best incorporated at room temperature. The mixture should not be too wet or runny, but rather a thick, yet maleable consistency.
     

  3. Sprinkle flour on a clean, flat surface and begin to lightly knead the dough. Roll it out into a log or two that is about 1.5" in diameter. 
     

  4. Place the logs onto a parchment paper or foil-lined baking sheet, and slightly flatten them. Bake at 350 degrees for approximately 25 minutes.
     

  5. Take the flattened logs out of the oven and cool for about 5-10 minutes. Proceed to cut the logs on the diagonal at every 1".
     

  6. Lay out cut cookies again on the baking sheet and bake for another 10 minutes for light toasting. 

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