52 cookies :: week 8 :: almond anise biscotti

my sister-in-law is a professional pastry chef. she is amazing. made us a beautiful and delicious cake for our wedding. and her biscotti (or mandelbread) is a mainstay at family gatherings. d's father joey would ask for it as soon as she walked in the room.



i have never tried to make biscotti - intimidated i think by the prowess of my s-i-l, and the twice-baked process which i thought sounded too time consuming. these were actually very easy to make. i carried out all the steps through the first baking one evening, and did the second baking the next morning, in time to add a cookie to k's lunchbox.

i think they are really yummy. (especially paired with a nice glass of wine.)

Almond Anise Biscotti
from The Grand Central Baking Book

3 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c granulated sugar
1 c olive oil
2 eggs
1 tsp vanilla extract
3/4 tsp almond extract
1 1/2 c sliced almonds
2 tblsp anise seeds

Preheat the oven to 350 and prepare two cookie sheets with silpats.

Whisk to combine the flour, baking powder and salt in a bowl.

Using a stand mixer with the paddle attachment, beat the sugar and olive oil on medium speed until the sugar has dissolved and the mixture is lighter in color, about 3 minutes.

Crack the eggs into a measuring cup and add the vanilla and almond extracts. Add to the mixer while running, pouring slowly and letting the eggs fall in one at a time, incorporating the first completely before adding the second. Scrape the bottom and sides and mix well.

Slowly add the dry ingredients with the mixer on low speed. Scrape the bottom and sides of the bowl and mix for about 20 seconds, just until mixed. Add the almonds and anise sees and mix until combined.

On a lightly floured surface, divide the dough into 4 pieces and roll into a log 10 x 3 x 1 inch thick. Bake the logs for 25 minutes, until firm and golden, rotating the pans half way through. Cool completely before second baking.

Preheat the oven to 250 and prepare two cookie sheets with silpats. With a serrated knife, slice the logs at a 45 degree angle into 1/2 inch biscotti. There will be a lot of crumbs - yummy for snacking, and we thought perfect for ice cream. Bake, flat side down for 45 minutes or until completely dry. Let cool on baking sheets.

Makes around 3 dozen biscotti.



K: a little toooo much tang. but a very good choice.

E: still at camp! but don't worry... we saved her some! (check out this photo of her - taken by her principal - up on the high ropes! i am so proud of my girl!)

D: Thank god these things are not fattening cuz I've already eaten like a hundred. I think it is in my chemical make-up to scarf these things down. The power of Joey compels me! xo