Soft Anise Biscotti Delights

A Little Taste of Sunshine

These cookies taste like a sunny Italian morning. The anise flavor is sweet and a little like licorice. The lemon zest makes everything feel bright and happy.

I first had them at my friend Rosa’s kitchen table. She served them with tiny cups of strong coffee. The smell alone made me smile. Doesn’t that smell amazing?

Why We Chill the Butter

You see the cold butter and shortening in the recipe? That is a very smart trick. When cold bits of fat hit the hot oven, they melt slowly. This makes little pockets of air in your cookie.

The result is a biscotti that is tender, not hard. It matters because texture is just as important as taste. A good cookie should feel nice in your mouth, too. What’s your favorite cookie texture—chewy, crunchy, or soft?

The Joy of Rolling Dough

My favorite part is rolling the dough into balls. Use one tablespoon for each. Your hands will smell like lemon and anise. It is a simple, happy job.

I still laugh at that one time I let my grandson help. We had dough balls of all sizes! But you know what? They all baked up just fine. Cooking does not have to be perfect. Fun fact: The word “biscotti” just means “twice-cooked,” but ours are soft!

Glazing with Love

The glaze is pure magic. Just sugar, lemon juice, and a drop more anise. You whisk it until it is smooth. Then you spread it on each cooled cookie.

This is where you can make them your own. Add colorful nonpareils if you like. Or leave them plain and shiny. The glaze seals in the softness. This matters. It keeps the cookies from drying out. Do you have a favorite sprinkle color?

More Than Just a Cookie

Food like this is about sharing. In many Italian homes, these cookies are made for holidays and celebrations. They are a sign of welcome.

Making them for someone is a quiet way to say, “I care about you.” That is the real recipe secret. It is the love you stir in. Who would you like to make a batch for this week? I would love to hear your plans.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	2 cups (10 ounces/283 grams)
granulated sugar	½ cup (3 ½ ounces/99 grams)
baking powder	2 teaspoons
salt	½ teaspoon
unsalted butter	4 tablespoons	cut into ½-inch pieces and chilled
vegetable shortening	4 tablespoons	cut into ½-inch pieces and chilled
large eggs	2
anise extract	1 ¼ teaspoons	divided (1 tsp for dough, ¼ tsp for glaze)
vanilla extract	1 teaspoon
lemon zest	1 teaspoon grated
lemon juice	2 tablespoons	for glaze
confectioners’ sugar	1 ½ cups (6 ounces/170 grams)	for glaze
Multicolored nonpareils		optional, for decoration

My Italian Friend’s Soft Anise Biscotti

My neighbor Rosa taught me this recipe years ago. We shared many cups of tea over it. Her kitchen always smelled of anise and lemon. It was a happy, sunny smell.

These aren’t the hard, crunchy biscotti you might know. They are soft, cake-like cookies. The glaze makes them sweet and pretty. I still laugh at how my first batch looked a bit messy. But they tasted perfect.

Let’s make them together. It’s easier than you think. Just follow these simple steps. Your house will smell amazing, I promise.

Step 1: First, get your oven ready. Set it to 375 degrees. Put racks in the upper and lower middle spots. Line two baking sheets with parchment paper. This keeps the cookies from sticking. I learned that the hard way once! Step 2: Now, mix your dry stuff in the food processor. Just pulse it for a few seconds. Then add the cold butter and shortening. Pulse until it looks like wet sand. Add the eggs, anise and vanilla extracts, and lemon zest. Process until a soft dough forms. (A hard-learned tip: Keep your butter and shortening cold! It makes the cookie texture just right.) Step 3: Time to shape them! Take one tablespoon of dough. Roll it into a little ball. Place each ball on your baking sheet. Give them two inches of space to grow. They will puff up and crack on top. That’s how you know they’re perfect. Step 4: Bake them for about 15 minutes. Switch the trays halfway through. This helps them bake evenly. Let them cool on the sheets for five minutes. Then move them to a wire rack. Let them cool all the way. Why do we let them cool completely before glazing? Share below! Step 5: Make the simple glaze. Whisk powdered sugar, lemon juice, and a bit more anise. Spread it on each cool cookie. Add colorful sprinkles right away if you like. Then let the glaze dry for half an hour. The waiting is the hardest part! Cook Time: 16 minutes
Total Time: 1 hour 15 minutes
Yield: About 24 cookies
Category: Dessert, Cookies

Three Fun Twists to Try

Once you master the classic, get creative. Rosa would nod in approval. She loved a little kitchen adventure. Here are three simple ideas.

Lemon-Lavender: Swap the anise extract for lemon. Add a pinch of dried lavender to the dough. It tastes like a sunny garden. Almond Joy: Use almond extract instead of anise. Mix chopped almonds into the dough. Top the glaze with sliced almonds, not sprinkles. Chocolate Dip: Skip the lemon glaze. Dip half of each cooled cookie in melted dark chocolate. Let it set on wax paper. So elegant! Which one would you try first? Comment below!

Serving Them With Style

These cookies are wonderful all on their own. But I love making a little moment. Serve them on a vintage plate. It feels special. They are perfect with afternoon tea or coffee.

For a treat, pair them with a scoop of vanilla gelato. The soft cookie and cold cream are dreamy. Or just enjoy them with a good drink.

My beverage picks are simple. A small glass of sweet dessert wine is lovely. For a non-alcoholic match, try a hot mug of rooibos tea. Its natural sweetness is perfect.

Which would you choose tonight?

Keeping Your Biscotti Delights Fresh

These cookies stay fresh for a week. Just keep them in a sealed container. I use my old blue cookie tin. It works perfectly.

You can freeze the unglazed cookies too. Place them in a freezer bag for a month. Thaw them at room temperature before glazing. This is perfect for busy weeks.

I once glazed them all before freezing. The glaze got sticky and soft. Now I only glaze what I need. This keeps them perfect for guests.

Batch cooking saves you time and energy. It means fresh cookies are always ready. That matters for surprise visits from friends. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cookie Troubles

Is your dough too sticky? Chill it for twenty minutes. Cold dough is much easier to roll. Your hands will stay cleaner too.

Do your cookies spread too much? Check your butter and shortening. They must be very cold. I remember when mine turned into puddles. The butter was too soft.

Is the glaze too runny? Add a little more sugar. Is it too thick? Add a drop of milk. Getting the glaze right matters. It makes each cookie look special. Fixing small problems builds your kitchen confidence. Which of these problems have you run into before?

Your Biscotti Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The texture will be slightly different.

Q: Can I make them ahead? A: Absolutely. Make the dough balls and freeze them. Bake straight from the freezer.

Q: What if I don’t have anise extract? A: Use fennel seeds or more vanilla. The flavor will change, but it’s still good.

Q: Can I double the recipe? A: You can. Just use two baking sheets. Rotate them in the oven as directed.

Q: Are nonpareils necessary? A: No, but they add joy. Sprinkles make everything more fun. *Fun fact: Nonpareils just mean “without equal” in French.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little cookies. They always remind me of my Nonna. She said good food is shared with love.

Now I want to hear from you. Your stories are my favorite thing to read. Have you tried this recipe? Share your experience in the comments!

Happy cooking!
—Grace Ellington.