Chris’s Biscotti Recipe

Simple. Reliable. Always customizable.

This is the base biscotti recipe I always come back to, whether I’m baking up a batch for the holidays or just craving something crunchy to go with coffee. You can swap out the extract flavor, toss in nuts or chocolate chips, or keep it classic with anise.

Want to boost the flavor even more? Add toasted or non-toasted anise seeds — they give the biscotti an aromatic, old-school Italian bakery vibe that really hits.

Ingredients

• ½ cup vegetable oil
• 3 eggs
• 1 cup sugar
• 1 tablespoon anise extract (or 3 drops anise oil)
• 3¼ cups all-purpose flour
• 1 tablespoon baking powder
• Optional: 1–2 teaspoons toasted or plain anise seeds

Instructions

1. Preheat your oven to 375°F. Line a cookie sheet with parchment or grease it up if you prefer.
2. In a mixing bowl, whisk together the oil, eggs, sugar, and anise extract (or oil) until smooth and well blended.
3. In a separate bowl, combine the flour and baking powder. Add this to the wet mixture and stir until it forms a heavy dough. Toss in anise seeds if using.
4. Split the dough in half and shape each half into a long log about the length of your baking sheet. Flatten them gently to about ½ inch thick.
5. Bake for 25–30 minutes or until lightly golden and firm to the touch. Remove and let cool on a rack for about 10–15 minutes.
6. Slice crosswise into ½-inch cookies. Lay slices cut side up on the baking sheet and return to the oven.
7. Bake another 6–10 minutes per side, flipping once, until they’re lightly toasted and crisp on the edges.