Biscotti di PratoJanuary 11, 2011
Mmmm Biscotti, our favorite Italian dunkable cookie. It’s crispy, nutty, and actually fairly easy on the waistline as cookies go. (Shhh no one will know!) This recipe is a winner, and comes from Chef Cody Hogan of Lidia’s Kansas City, who also teaches immensely popular classes right here at The Culinary Center of Kansas City. Cody learned this recipe while working at Chez Panisse.
Biscotti di Prato
- 4 Eggs
- 1 1/3 Cups Sugar
- zest of 2 lemons
- 3 Cups flour
- 1 teaspoon baking powder
- pinch of salt
- 2 ½ cups whole almonds
- 4 teaspoon anise seed
Beat the eggs, sugar and lemon zest for a very long time—until the batter is very, very light. If you have a mixer, start this process, and then collect all the rest of the ingredients for the biscotti.
Combine the remaining dry ingredients, but withhold the almonds. Stir the dry ingredients into the batter. When well mixed, add the nuts and stir just to combine.
Prepare a cookie sheet with parchment or a silpat. Wet both hands and pick up the dough in one piece. Squeeze it into one long rope (or two smaller ones if desired) on the cookie sheet. Smooth. Bake at 300°F until the done. The top will not give, and the log will begin to take on a little color. Remove for the oven and allow to cool for a few minutes, until it can be handled but is still warm. Slice the loaf into ¼-1/3 inch slices and bake again to dry them. You do not want them to color. Store in an airtight container.