Anise Biscotti

Anise Biscotti

Makes about 20-24

   In a quest to explore baked deliciousness across cultures around the globe, the next step on my journey is Biscotti.  Ah, biscotti.  A lovely, sweet little treat.  Not too big, not too small, and just the right amount of sweetness to go along with a steaming hot cup of coffee, tea, or even a hot chocolate for that matter.  Whatever your preference is, it seems there are more than enough varieties of this cookie to make everyone happy.  My boyfriend grew up eating the traditional flavors, and in their house, they would put butter on them and dunk them in their coffee or tea before taking a bite.  When he told me that I looked at him like he was nuts.  Was he serious???  Turns out, he was.  I begrudgingly tried it and was fully prepared to immediately spit it out.  Honestly, it was good.  I mean, it was really good.  That being said, I may not recommend adding butter to all varieties of this cookie, but on a simple flavor like anise, it was delish.

    Biscotti were created in the 14^th century in the region of Tuscany from a city called Prado, and they were called Biscotti de Prado.  Biscotti, however, are derived from another Italian cookie named Cantucci.  These were also created in the Tuscan region, predominantly made with raw almonds or hazelnuts, and may be a bit smaller and more rustic than biscotti.   Cantucci are often enjoyed with and dipped into Vin Santo, a sweet dessert wine which is mainly produced in the Tuscan region, with strong notes of caramel and hazelnut.  When enjoyed with these cookies its referred to as "Cantucci e Vin Santo".

    For both cookies, the dough is shaped into logs, baked, then cut and baked again on each side.  The twice baked process draws out the moisture to produce a hard cookie that is resistant to mold and has a longer shelf life.  Historically, this made biscotti very popular among travelers and sailors, including Christopher Columbus, because it could sustain them on their long journeys.

    Mandel Bread is a Jewish variation of biscotti and can include ingredients such as walnuts, cinnamon, raisins, or chocolate chips, just to name a few. 

    There really are endless variations of these cookies that can be created - anise, espresso, chocolate chip, raisin, pistachio, etc.  Whatever your preferences are, it’s likely you will find (or hopefully have fun creating) a recipe that works best for you.

Now, this recipe is less traditional in that it’s not as hard as the original, however, it’s still crunchy and totally dunkable, and will not fall apart easily.

 Ingredients:

• 1 tbsp butter (cold - to grease the baking sheets)
• 2 ½ cups all-purpose flour (sifted)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp unsalted butter (room temp)
• 1 cup granulated sugar
• 3 eggs
• 2 tsp anise extract
• 2 tsp anise seed

Equipment:

• Electric hand mixer (can use a stand mixer or mix by hand)
• 2 baking sheets
• Medium size mixing bowl
• Large mixing bowl
• Whisk
• Sifter
• Dry measuring cups
• Measuring spoons
• Large mixing spoon (like a wooden spoon)
• 2 cooling racks
• 2 turner spatulas
• Large cutting board
• Serrated knife

Directions:

    Adjust the oven racks to the upper and lower thirds of the oven, preheat to 350°, and grease 2 baking sheets with 1 tbsp unsalted butter.

    In a medium size mixing bowl, use a whisk to combine the 2 ½ cups AP flour, 2 tsp baking powder, ¼ baking soda and ¼ tsp salt – set aside.

    In a large mixing bowl, use an electric mixer to cream the 4 tbsp unsalted butter at medium speed for about 2 minutes.  Add 1 cup granulated sugar and mix for about 1 minute.  Add 3 eggs, one at a time, mixing well after each addition.  Add the 2 tsp anise extract and the 2 tbsp anise seed and mix until well combined.  Gradually add the dry flour mixture and use a large spoon to mix after each addition.  Stop mixing once fully incorporated and you no longer see any bits of flour (do not over mix).  *Dough should be a little bit wet and sticky but workable.  If it's humid outside you may need to add a little bit more flour.

    Divide the dough between the 2 baking sheets (dough will be a bit wet & sticky) and form each one into a log that’s about 12” long x 2” wide.  Press top of dough to flatten slightly.

    Bake 20-25 minutes or until the bottom of the dough has lightly browned.

    Remove from the oven and place the baking sheets on cooling racks for 5 minutes.

    Using 2 spatulas, carefully move each log to a cutting board.  Use a serrated knife to cut the dough on an angle into ¾” thick slices.  Place each slice cut side down back onto the baking sheets and bake for 6-9 minutes.  Remove from the oven, turn each piece over and bake the other cut side for an additional 6-9 minutes.  *Each side should have the color consistency of toast (light in color).  Move biscotti to wire racks to cool completely.  We usually take one or two to enjoy while they're still warm, but the full crunch factor comes in when they've finished cooling.  Can be stored in a resealable bag or container on your counter.   

    These are delicious on their own or dunked in your favorite hot beverage.  The butter option may be a bit unconventional, but are we the only ones who may eat it this way?  Do you have unique way of eating biscotti?  What are some of your favorite ingredients or traditions?  Would love to hear your comments and your stories!

 Enjoy!!!

 References:

• https://www.npr.org/2011/01/12/132837211/not-all-biscotti-are-created-equal
• https://www.wordsense.eu/cantucci/
• https://winefolly.com/deep-dive/vin-santo-wines-of-italy/