Sharon Tyler Herbst claims this version of biscotti originates in Venice and is beloved by both northern and southern Italians. There are many variations on the recipe. The version Ms. Herbst provides, laden with sliced, toasted almonds and lightly flavored with anise seed and fresh lemon and orange zest, can be dipped in melted semisweet chocolate. Or not. But why ever not?
Twice baked and intensely crunchy, these are best dunked in coffee or hot chocolate to soften them up a bit. Ms. Herbst also suggests dunking them in dessert wine, but that might be going a bit far. As for biscotti d’anici? It’s Italian for cookies of anise. How’s that for straightforward?