Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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Almond Anise Biscotti
- 3 1/4 cups unbleached flour
- 1 tablespoon baking powder
- 1/3 teaspoon salt
- 1 1/4 cups sugar
- 5 oz (1 1/4 sticks) unsalted butter, melted
- 3 large eggs
- 1 tablespoon vanilla extract
- 2-3 teaspoons anise or fennel seed, ground
- 2 cups whole toasted almonds
- 1 egg white for wash (optional)
This is one of the best biscotti I’ve ever had. They have a subtle but distinct anise flavor and a crisp but not tooth breaking texture.
- 1Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper.
Sift flour, baking powder and salt into medium bowl.
- 2Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl.
- 3Add flour mixture to egg mixture and stir with wooden spoon until well blended.
Mix in almonds.
- 4Divide dough into thirds. Using floured hands, shape each dough third into a 10 inch-long, 2 1/2-inch-wide log on prepared baking sheet keeping a 2’’ space between logs (logs will spread).
Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
- 5Bake logs until lightly golden brown w/ surface cracks on top, about 30 minutes.
- 6Cool logs completely on the sheet pan on a rack, about 25 minutes. Maintain oven temperature.
Transfer logs to a cutting board; discard parchment paper. Using serrated knife, cut logs on diagonal into 3/4 inch slices. Arrange slices, cut side down, on the same baking sheet. Bake 16 minutes. Turn biscotti over; bake until just beginning to color, about 10 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)