Day 57
The habitat-mate and I had these biscotti at Grand Central Baking once, and it sent her on a mission to make something like it. Sometime later, we found the actual Grand Central Baking cookbook, with the holy grail inside it.
It has been suggested, though not promised, that these will occur tomorrow.
Almond Anise Biscotti
Ingredients
3 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 cups Sugar
1 cup Olive Oil
2 Eggs
1 tsp Vanilla Extract
3/4 tsp Almond Extract
1 1/2 cups Sliced Almonds
2 Tbsp Anise Seeds
Instructions
Preheat oven to 350°
Line 2 baking sheets with parchment paper.
Combine the dry ingredients (excluding sugar).
Combine sugar and olive oil using a stand mixer with the paddle attachment.
Beat sugar and olive oil on medium speed for 3 minutes until the sugar has dissolved and the mixture is lighter in color.
While the mixer is running, crack the eggs into a liquid measuring cup and add the vanilla extract and almond extract. Reduce the speed to low, then slowly pour in the eggs, letting them fall in one-at-a-time and incorporating the first egg completely before adding the next. Scrape the bottom and sides of the bowl once during the process.
Gradually add the dry ingredients with the mixer on low speed. Scrape the bottom and sides of the bowl and mix for about 30 seconds, until the dough is homogeneous. Add the almonds and anise seeds and mix just until incorporated.
Turn the dough out onto a lightly floured work surface and divide it into four equal pieces, each about 12 ounces. Roll each piece into a 10-inch log, and place the logs lengthwise on the prepared pans, two logs per pan. Pat each log into a long, skinny rectangle, measuring about 10 by 3 inches and about 1 inch thick.
Bake the logs for 25 minutes, until firm and golden brown, rotating the pans once, halfway through the baking time. Let cool completely, preferably for at least an hour.
Preheat the oven to 250°. Slice the logs at a 45-degree angle unto 1/2-inch-thick biscotti. This will generate a lot of crumbs, but a sharp, serrated knife and an hour of cooling after the first bake will make a big difference. Save the ends for snacking or put them in the freezer for crumbling over the fruit in your next rustic fruit tart.
Place the biscotti on the parchment-lined paper, flat side down and bake for 45 minutes until completely dry. Let the biscotti cool on the baking sheets.
From: The Grand Central Baking Cookbook
