Almond Anise Biscotti

I have not baked for a while. Between not being in my apartment, life and summer beating the hell out of my little Brooklyn kitchen, baking has been a little difficult. I mustered all my courage,  defeated the heat and baked a wonderful batch of Almond Anise Biscotti. Life is so much better now!

Biscotti (bis meaning twice and cotti, baked) are the mother of all cookies. Dating from as early as the Middle Ages, they were just pieces of dough baked once, put away for months and even years, then baked a second time to be distributed among seamen about to embark in long voyages and soldiers preparing for long campaigns. The humble biscotto have evolved a lot through the centuries, but this recipe is pretty traditional. They are meant to be dipped in vin santo or muscatel after dinner but I like to serve them with tea.

Ingredients

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup almond paste
• 4 Tbsp (1/2 stick) undated butter, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 Tbsp anise seeds
• 1 1/2 cup slivered almonds, toasted

Prepare!

Place an oven rack in the center of the oven. Preheat your oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicon mats.

Toast your almonds on a heavy bottomed pan over medium heat for about 5 minutes. Let cool.

Grind your anise. I like to use a mortar for this purpose.

Biscotti time!

Place the almond paste and butter in the bowl of an electric mixer and beat over medium speed until well blended, for about 1 minute. Gradually beat in sugar.

Beat in eggs one at a time and scrape the sides of your mixing bowl is necessary. Add vanilla.

On low speed, add dry ingredients, including the anise. Add the almonds and blend with a wooden spoon to distribute them through the dough.

Put dough in a lightly floured surface and divide it in two. With floured hands, form each half into a 12 inch long log by 1 3/4 inch width.

Place 2 logs in a prepared baking pan. Flatten each logy with the heel of your hand to a width of about 2 inches. Place in the oven and bake for 35 minutes or until starting to turn light brown. Let cool in the pan for 10 minutes. Reduce the oven temperature to 300 degrees.

Transfer the baked logs to a cutting surface. Cut logs diagonally with a serrated knife. Each biscotto should be between 1 and 2 inches wide. Cut all of them to the same width.

Arrange the slices in 2 pans, cut side down. Bake for and additional 18 to 22 minutes, flipping the biscotti once halfway through the baking process.

Enjoy!