Chez Panisse Biscotti - Recipe


CHEZ PANISSE BISCOTTI
3 eggs 1 1/4 c. sugar 1/4 c. butter, melted & cooled 3/4 tsp. anise seed 2 1/2 c. sliced almonds 1 tsp. vanilla 3 1/2 c. unbleached flour 3/4 tsp. baking powder Pinch salt Separate eggs; beat whites until stiff, then gradually beat in half the sugar. Beat yolks with remaining sugar until pale yellow and sugar is dissolved. Fold whites into yolk mixture. Fold in butter, anise, almonds and vanilla. Mix flour with baking powder and salt, and add to egg mixture, a quarter at a time, to make a stiff dough. Form into 4 cylinders, 1 1/2 inches in diameter and 8 to 10 inches long. Bake on buttered baking sheets at 350°F for 30 to 35 minutes, or until lightly browned. Remove from oven and cut cylinders at 45 degree angle into cookies, about 1/4-inch wide. Increase oven heat to 400°F. Place cookies, cut side down, on baking sheet and bake 5 to 10 minutes, or until light brown and edges are crisp. Makes about 80 cookies.

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Chez Panisse Biscotti

· Feb 6 · #120719

JD (Oregon) says:

I've made this recipe many times. I believe that the cookies are slightly less crumbly and stay together better when cut if you use more butter. I have increased my standard use to 6TB or 3/4 of a cube. A full cube might even work better but I have not tried it yet.

Also, the size of eggs will affect how moist this dough is and how well it holds together. I would recommend nothing smaller than Large, and Extra Large or Jumbo might, again, help these cookies stay together when cut.

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· Dec 9 · #177165

JD (United States) says:

I have made this recipe for decades and it is fantastic. I find sometimes adding just a touch of olive oil makes the biscotti less crumbly - as little as one teaspoon, as much as one tablespoon. I also increase the amount of melted butter by two tablespoons to begin with.

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