| Level: | Intermediate |
| Total: | 3 hr 35 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 1 hr 10 min |
| Yield: | about 40 cookies |
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting work surfaces
- 1 1/2 teaspoons baking powder
- 1 teaspoon gray salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup crystal sugar plus more to roll logs in (see Chef’s Note)
- 1/3 cup packed light brown sugar
- 5 large eggs
- 6 tablespoons anise seeds
- 1 cup unblanched whole almonds, toasted
Instructions
- Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They’ll add a subtle chocolate flavor.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 103 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 29 mg |
| Sodium | 64 mg |
Reviews
At least I was expecting a biscotti-like texture. But it’s more like a slightly sweet cookie. Not dry like biscotti. Still good, but not something I’ll make again.
biscotti means twice baked, UNOCOTTO should have been the proper way,but
for some one that probably wants to improvise, what comes to its mind is ok.
UNSCOTTI litterary means “ONE UNCOOK”.
Unocotto, if you want to impress some one, or “COTTO” if you want to be italian.
for some one that probably wants to improvise, what comes to its mind is ok.
UNSCOTTI litterary means “ONE UNCOOK”.
Unocotto, if you want to impress some one, or “COTTO” if you want to be italian.
I figured out what the issue is… you bake the LOG for 1 hour at 325, but if you want the “cookies” (i.e. cut the chilled log and lay out on the cookie sheet), then it’s 18 minutes at 350. I tried it both ways. Personally … I can’t figure out why anyone wants to keep it as a log. The slices are far more manageable.
Quite delicious! And, dip them in a little chocolate for a great treat with tea or coffee.
very good recipe and easy to get together. tasty as well.
I am confused about the baking time for these cookies. On the show they said 350 for 18 minutes…this recipe says 325 for 1 hour? Can this be right?
I altered the recipe slightly as I was short on almonds. I added some pignoli I had in the house and the zest of a lemon (I love lemon and anise together). Other than that I made the recipe as was seen on the tele. (One should note the logs are chilled then cut into cookies and baked. The directions on the website are not entirely accurate.) WONDERFUL COOKIES!!! Thank you for sharing!
To Anne
Initally they are loaves,,then cut.. and placed on the sheet to bake. That is why they look like a “French” cookie biscotti.
I wanted to bake these today, however, the bake time of 1hr. at 325 ??? I can only imagine a very firm biscotti.
Jacquelne from Scottsdale
The recipe calls for making loaves but the picture looks like cookies. I want to make them but am confused. Can anyone help?
I made these for four Italian cousins and they all wanted the recipe, which I gladly shared. I personally will never make biscotti over these. The only thing I might change would be to add some anise flavoring to make the anise seed taste a little more predominent. These were just the best. All of the other recipes on this episode were equally wonderful. Thank you.