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Camella’s Anisette Biscotti Recipe

On the suggestion of Mr. Pezzelli I added chopped walnuts to my batter and drizzled melted chocolate over my biscotti.

** This recipe is one of Peter Pezzelli’s family recipes provided at the end of Francesca’s Kitchen.

Prep: 15 minutes | Rest: 2 hours | Cook: 35 minutes | Serves: 8-10

Biscotti with chocolate and nuts


  • 2 1/2 cups flour
  • 1 cup sugar
  • dash salt
  • 2 teaspoons baking powder
  • 3 eggs
  • 1/3 cup oil
  • 2 teaspoons anise flavoring


  1. Mix flour, sugar, salt, and baking powder. Make a well in center. Put eggs, oil and flavoring in the well and mix together. Place in bowl and let stand loosely covered for 2 hours at room temperature. Preheat oven to 350°. Grease cookie sheet with cooking oil spray. Shape mixture into two logs on floured surface, then place on cookie sheet.
  2. Bake about 25 minutes until tops brown slightly. Cool and slice diagonally about 1/2 inch thick. Place cookies on their side on baking sheet and return to oven for 10 minutes more at 360°.
  3. As an option, add 1/4 cup chopped walnuts or almonds to mixture. Also, dip ends of biscotti in chocolate before serving.

I went with the suggestions from Mr. Pezzelli and added chopped walnuts to my batter and drizzled melted chocolate over my baked biscotti. You can shape your logs into whatever size you want, depending on how big you want your biscotti. My logs measured 3 inches wide x 7 1/2 inches long x 1 1/4 inches high.

Our Recommendations:

Anise Extract Baking Sheet

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