Recipe by the fabulous Sandi Borreson
Ingredients:
1/2 cup butter (4 ounces), melted and slightly browned
2 eggs
1 1/2 cup sugar
1 teaspoon vanilla or almond extract
1 tablespoon pastis (or any anise flavored liqueur, or 1 teaspoon anise extract), or more vanilla if you don’t like anise
1 tablespoon carpano antica sweet vermouth (optional)
3 cups flour, divided
1 tablespoon anise seeds (optional)
1 1/2 cup hazelnuts, almonds or pistachios, toasted and chopped
1 teaspoon baking soda
1 teaspoon salt
Method:
- Pre-heat oven to 350F.
- In a large mixing bowl, whisk together: melted butter, eggs, sugar, anisette or other liqueur, and extract.
- Add 1 1/2 cups of the flour, anise seeds and the nuts and mix with a wooden spoon or spatula.
- In a small bowl, mix together the remaining 1 1/2 cups of flour, baking soda and salt.
- Add the mixed dry ingredients into the batter and mix just until combined, careful not to over-mix.
- Split dough into 2 and form 2 logs, placing them on a parchment-lined baking sheet.
- Bake in the oven for 30 minutes, until light brown and cooked through.
- Remove from oven and cool logs to room temperature.
- Turn oven temperature to the lowest temperature possible (on mine it is 135F).
- Using a chef’s knife, cut logs on a slight bias in 1/4“-1/2“ slices.
- Place biscotti, flat side down, on parchment-lined baking sheets (you will need 2).
- Bake in the low temperature oven for about 2 hours, until biscotti are crisp and their aroma permeates your kitchen.
- Cool and store in an airtight container at room temperature. They keep very well.