Italians live la dolce vita with breakfast cookies. They just call them biscottis.


  • 2 teaspoons ground anise seed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup (125 grams) sugar
  • 1 tablespoon butter, room temperature
  • 3 eggs
  • 1 1/4 cups (175 grams) all-purpose flour
  • 1 3/4 cups (250 grams) semolina flour
  • 1 tablespoon baking powder


  1. Preheat oven to 375°F.
  2. In a mixing bowl, add anise, olive oil, sugar, butter and eggs. Beat until smooth. Add the flour, semolina and baking powder. Mix by hand until a dough forms, about 1-2 minutes.
  3. Transfer the dough to a baking sheet lined with parchment paper or a rubber baking mat. Form it into a log that is 6 inches wide and about 12 inches long. (The width is more important than the length.)
  4. Bake for approximately 20 minutes, or until golden around the edges but still a little soft on top.
  5. Remove from oven and allow to cool on a rack. Turn oven down to 350°F.
  6. Once cool, cut the biscotti into 3/4-inch pieces. Place them cut-side down on the baking sheet. Return them to the oven for an additional 20 minutes, or until the golden brown has created a lovely ring around each piece. Remove and allow to cool. Dunk in your coffee and enjoy.