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+ servings
A glass jar full of anise flavoured biscotti

Chocolate Anise Biscotti

Mini tender chocolate chip biscotti bites. With the sweet scent of anise and grated orange zest and dipped in decadent dark chocolate.
Course Dessert
Cuisine Italian
Keyword chocolate Anise Biscotti
Servings 48 mini biscotti
Calories 84kcal
Author Marisa


  • 1 3/4 cup all purpose flour
  • 1/3 cup almond flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground anise seeds
  • 3/4 cup dark chocolate chips
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup butter melted
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon pure anise extract
  • 1 tablespoon grated orange zest from 1 very large orange
  • 1 egg white lightly beaten for brushing the logs
  • 1 cup dark chocolate chips melted (for dipping)


  • Preheat oven to 350 degrees F.
  • Line a cookie sheet with parchment paper, set aside.
  • In a large bowl combine the all purpose flour, almond flour, baking powder, ground anise seeds and chocolate chips. Stir and set aside.
  • In a separate smaller bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, anise extract and the orange zest.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined and a soft cookie dough has formed.
  • With a rubber spatula, scrape the cookie dough onto a lightly floured work surface.
  • Divide the dough into 4 equal portions
  • Roll 1 portion at a time into a 10 inch log.
  • Transfer logs to prepared cookie sheet.
  • Brush each log with the beaten egg whites. ( A pastry brush is really handy for this)
  • Bake in preheated oven for 20 minutes.
  • Remove the cookie sheet from the oven, place the cookie sheet on a cooling rack and let it cool for 10 minutes.
  • Once slightly cooled, transfer the logs one at a time to a cutting board and slice diagonally about 3/4 inch pieces.
  • Return cookies to the cookie sheet, standing them upright for even baking, and return to the oven and bake for an additional 15 minutes.
  • Let cookies cool on wire rack.
  • Once cooled, dip the bottom flat end of biscotti into the melted chocolate.
  • Scrape excess chocolate with an offset spatula.
  • Place dipped biscotti upright on a cookie sheet lined with parchment paper.
  • Let stand till chocolate is set.


Melt chocolate in microwave, on high setting, in 30 second intervals.
For easier dipping, thin chocolate with a little vegetable oil and stir well.
Biscotti keep very well in an airtight container for up to 2 weeks. However in my family they only last a few days.


Calories: 84kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 68mg | Fiber: 1g | Sugar: 5g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg