Pellegrini Anisette Biscotti

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Yield: 4-1/2 dozen biscotti Prep 20 mins Bake 350°F 25 mins Stand 1 hr


  • 2 1/2 cups  all-purpose flour
  • 3/4 cup  cornmeal
  • 2 teaspoons  baking powder
  • 1/4 teaspoon  salt
  • 1/2 cup  butter (no substitutions), softened
  • 1 cup  sugar
  • 2 large eggs
  • 1 tablespoon  anise seed
  • 3/4 cup  coarsely chopped almonds
  • 1/2 cup  finely chopped almonds
  • 3 tablespoons  anisette liqueur


1. Heat oven to 350 degree F. Grease and flour a large cookie sheet. Combine flour, cornmeal, baking powder, and salt in bowl. Beat butter and sugar in large bowl on medium speed of electric mixer until light and fluffy. Beat in eggs. Gradually add dry ingredients until blended; add anise seed, almonds, and liqueur.

2. Divide dough in half. Place on prepared cookie sheet. Shape each half into 14-inch rope. Flatten slightly, to 3/4 inch thick. Bake 25 to 30 minutes or until edges are golden.

3. Carefully transfer strips to large cutting board. With serrated knife, cut each strip into 1/2-inch slices. Place slices cut side down on clean cookie sheet; return to oven. Turn oven off; let cookies dry 1 hour. Cool on cookie sheet on wire rack. Makes 4-1/2 dozen biscotti.

Make Ahead Tip

Make-Ahead Tip:
  • Prepare biscotti. Freeze in airtight containers up to 1 month.

Nutrition Facts

  • cal.(kcal)80,
  • Fat, total(g)4,
  • chol.(mg)12,
  • sat. fat(g)1,
  • carb.(g)10,
  • pro.(g)1,
  • sodium(mg)4,
  • Percent Daily Values are based on a 2,000 calorie diet
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