Anisette Biscotti


What is a biscotti you ask?

It’s a small, crisp, rectangular twice-baked cookie made originally in Italy.

I don’t know about you, but I LOVE biscotti.  Especially my homemade biscotti. 😉  A friend of mine was asking if I could share some healthier recipes for baked goods.  I’m not much of a sweet eater and don’t bake too often.  

I took the original recipe my sister gave me that we love, and made it using oat flour.  They came out pretty good.  Overall, it’s a heartier consistency and you can definitely taste the oat.  I think next time I’ll use a portion of almond flour.  I think that would make for a lighter consistency.  I made my own oat flour simply by taking good, old fashioned, rolled oats, throwing them in the food processor and grinding them up into a fine, powder.  I found taking one, solid pack cup of oats, it pretty much equaled out one cup of the ground up oats.  This option is great because it’s gluten free too.  So, I think I’ll experiment with this recipe some more.  


  • 4 cups flour (I used oat for this batch)
  • 1/4 cup canola oil
  • 1/2 cup organic sugar (you can use regular sugar if you don’t have organic)
  • 2 tsp. anise seed (omit if you aren’t using anise flavor)
  • 2 tsp. pure, anise oil (you can use any flavoring you want.  If it’s pure use 1 tsp.  if it’s imitation, use 2 tsp.)
  • 2 tsp. baking powder
  • 4 eggs


Mix oil, eggs, stevia, anise, anise seeds together.  Slowly add flour, sugar and baking powder.  Mix thoroughly until well blended.  The batter will be very thick like a cookie dough, but a little sticky.  Scoop out onto a baking sheet.  Mold into a log about 3/4″ thick by 2″ wide.  Lightly spread a little egg beaters on top about 1 tbs.

Bake 300 for 20 minutes.  Once baked for the first 20 minutes, take it out of the oven.  Cut into 3/4″ thick pieces.  Arrange on cookie sheet so that they are spaced out.  Bake for an additional 10 minutes.  You’re done.




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