These biscotti are deliciously flavorful and tender – they won’t break your teeth. Serve them with espresso or a nice glass of Sauternes or Vin Santo.
3 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 large eggs
2 large egg yolks
1/4 cup honey
1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
1/4 tsp pure anise extract
1 cup roasted unsalted almonds
In a medium size bowl, mix the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer on high speed, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and yolks, one at a time, beat. Add the honey and extracts, mix well. Reduce speed to low and add dry ingredients. Stir in the almonds mixing until they are well dispersed.
Turn the dough out onto a sheet of plastic wrap. Form the dough into a ball and flatten slightly. Wrap and refrigerate until firm, about 30 minutes.
Remove dough from plastic wrap and divide it in half. On a lightly floured work surface, roll both halves into baguette-shaped log about 2 inches by 13 inches. Transfer logs to baking sheets and bake until firm and golden for 30 minutes. Remove from oven and cool for 15 minutes.
Reduce oven temperature to 250 degrees F. Transfer the cooled logs to a cutting board. Using a serrated knife, slice each log on the bias at 1/2 inch intervals. Place the slices on the baking sheet, cut side down.
Bake until dry and slightly browned, about 10 minutes on each side. Transfer the biscotti to a wire rack and allow to cool completely.
Makes about 36 cookies; store in an airtight container for up to 1 week. Wrap some up for a great hostess gift!
recipe adapted from the The Tucci cookbook