adapted from Gina DePalma
3 1/2c. unbleached all-purpose flour
1t. baking powder
1t. kosher salt
4 large eggs
2 large egg yolks, plus 1 egg white for the glaze
2c. granulated sugar, plus 1 1/2T. for the glaze
2 t. pure vanilla extract
12oz. semisweet or bittersweet chocolate, coarsely chopped (I used semisweet chips)
2c. skinned or unskinned hazelnuts, coarsely chopped (I substituted 1 cup dried tart cherries)
2c. whole, unsalted pistachios, coarsely chopped
1. Preheat the oven to 325F (160C) and grease a baking sheet or line it with parchment paper. Sift the flour, baking powder and salt together, set aside. In another bowl, beat the eggs, egg yolks and sugar together for about 2 minutes with an electric mixer.
2. Add the vanilla extract, continue beating and add in the dry ingredients and then the chocolate and nuts.
3. Form 5 logs of dough and place on prepared baking sheet. Beat the remaining egg white(s) and brush on logs.
4. Bake until lightly golden brown and firm to the touch, about 20-25 minutes. Cool the logs on the baking sheets for about 40 minutes.
5. Turn oven back to 200F (90C). With a very sharp knife (or serrated) slice the logs on a slight diagonal into 1/4″ wide slices. Lay on the baking sheet in a single layer and cook for 20 minutes or more, until toasted and crisp. Cool completely before storing in airtight containers
Almond Anise & Orange Biscotti
adapted from Gina DePalma
3 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 cups whole blanched almonds
4 large eggs
2 large egg yolks, plus 1 egg white for glaze
2 cups granulated sugar, plus 1 1/2 tablespoons for glaze
2 teaspoons pure vanilla extract
1 tablespoon whole anise seeds
Freshly grated zest of 1 large orange
1. Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine thoroughly. Using a sharp knife, coarsely chop the almonds and set them aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, the egg yolks, and the 2 cups sugar on medium speed until light, about 2 minutes. The mixture will look somewhat curdled. Beat in the vanilla extract, anise seeds, and orange zest. Beat in the dry ingredients, then the chopped nuts, to make a soft dough. Remove the dough from the bowl, wrap it in plastic, and chill for 2 hours, or until it is firm enough to handle.
3. Preheat the oven to 325°F. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.
4. Divide the dough into 5 equal portions. On a lightly floured surface, shape each portion of the dough into a log about 1 1/2 inches in diameter and 10 inches long. Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with the beaten egg white and sprinkle with 1 teaspoon sugar.
5. Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly, 20 to 25 minutes. Rotate the sheets 180 degrees halfway through the baking time to ensure even browning. Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes. Reduce the oven temperature to 200°F.
6. With a sharp, serrated knife, slice the cooled biscotti slightly on the bias into 1/4-inch-wide slices. Lay the slices on the baking sheets in a single layer. Return them to the oven and cook for 20 minutes more, or until they are toasted, dry, and crisp. Cool the biscotti completely on the baking sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.