Yes, but only as background flavors. I don't know that I would want anise to ever take the forefront in a beer, but 2-3 arms off a star anise works well for me.
I never have, but if I were to do a biscotti beer, I'd go with a base of brown ale, stout or barleywine as the obvious choices. Maybe even a cream ale or Irish red thinking outside the box a little more. Don't forget to add a bit of almond flavor in there to really drive the concept home. A good almond extract or Amaretto to taste at bottling perhaps.
I believe Evil Twin Biscotti Break is a commercial beer with the flavors you're looking for. Stone also did their Belgo Anise IRS, which tasted like bitter, chocolatey pepperoni, so use the anise sparingly. Homebrew wise, I've never used anise, so no help here.
If Willy Wonka ever opens a brewery, I want you to know, that you will be the FIRST name I put on the list as someone they should look to be their brewmaster. That said, check out ET Biscotti Break and see whatcha think. Ask mike from Westbrook how they do it. I think it's just vanilla and almonds in the brite tank.
Barf - the evil twin is what started this. Its more coffee than biscotti. Fatcity - thanks! I just kegged a blueberry chocolate bourbon milk stout!
True on the coffee note in IBB.. They ( Mike @ westbrook ) has mentioned that they use toasted almonds and vanilla in the brite tank I think it was before they package it. Using nuts in beer is always a tough task.
i'm making Galliano, which i'm using to age oak cubes. so, more depth than what you describe, but the same idea.
