Merrin Mae Gray is Filipina, not Italian, but the sous-chef at L.A.’s Rossoblu really connects with Italy’s rustic, soulful food. “These biscotti spiced with cocoa nibs and anise seeds are my Italian interpretation of biskotso, a Filipino twice-baked cookie I grew up eating with hot cocoa,” she says. Slideshow: More Biscotti Recipes 

December 2017


Credit: John Kernick

Recipe Summary

1 hr 45 mins
25 mins
2 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325°. Coat a baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. 

  • In a medium bowl, whisk the flour with the baking powder, baking soda and a pinch of salt. In a stand mixer fitted with the paddle, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. Beat in 2 of the eggs one at a time. Beat in 1 tablespoon of the anisette. Beat in the dry ingredients at low speed until just combined. Mix in the cocoa nibs and anise seeds.

  • On the prepared baking sheet, using lightly floured fingers, shape the dough into a slightly flattened 12-inch log 3/4 inch thick. In a small bowl, lightly whisk the remaining egg with the remaining 1 teaspoon of anisette. Brush the log with the egg mixture. Bake for 20 minutes, until pale golden. Transfer the baking sheet to a wire rack and let the log cool slightly.

  • Using a serrated knife, cut the log into diagonal, 1/2-inch-thick slices. Arrange on the baking sheet; bake, flipping halfway through, for about 10 minutes, until toasted. Transfer the baking sheet to a wire rack; let the biscotti cool.

Make Ahead

The biscotti can be stored in an airtight container for up to 1 week.