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Lemon and Anise Biscotti

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“Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for some crunchy, flavorful cookies!”
1hr 30mins
48 biscotti

Ingredients Nutrition


  1. Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
  2. Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
  3. In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
  4. Process sugar & zest in a food processor until zest is finely ground.
  5. In a medium bowl, whisk together the flour, coriander, baking powder & salt.
  6. In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
  7. Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
  8. With a rubber spatula, stir in the almonds.
  9. Halve the dough & place both portions on the buttered baking sheet.
  10. Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
  11. Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
  12. Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
  13. Arrange slices on the same baking sheet & return to the oven.
  14. Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
  15. Let cool on a wire rack, then store in an airtight container for up to 1 month.

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