Mama Garza's Almond and Anisette Biscotti

Gina's birthday biscotti jar--lucky girl.

When I moved to Austin in 2004, my crafty friend Erin asked me to make Italian biscotti with her to give as Christmas gifts. I usually gave spiced pecans or decorated cookies, but I had never made biscotti. That December seemed like as good a time as ever to learn. But when Erin arrived with recipe in hand, and a shopping list for 12 times the recipe, I began to wonder if perhaps I had taken on too much my first big holiday in Texas. But the baking day was so much fun, and the results so plentiful and good, that biscotti baking became one of our holiday traditions. 

Over the years, we've fiddled a lot with the recipe--adding different types of flours (Erin) or drizzling and dipping in chocolate (me); but in the end, Mama Garza's original recipe never failed to please. We have now agreed that it is best to leave it alone for holiday gift giving, and make it healthier--or more sinful, just for the inner baking circle.

If you've never made biscotti before--fear not! This recipe is easy, and the dough is very forgiving. You will end up with a crunchy, not too sweet, anisette flavored cookie that is wonderful dipped in a hot cup of morning coffee, or savored with afternoon tea. Store in an airtight container, or freeze if you like for future sharing. The firm cookie holds up well for holiday shipping packed tightly in a decorative tin. Gina has already requested a re-fill, so this post is really for her...a biscotti cooking lesson is the second part of her birthday gift. 
 

Everything you need for a delicious batch of almond and Anisette biscotti.

Add dry ingredients to work bowl.

Give a whirl or two on low to mix a bit.

Add room temperature butter cut into small pieces.

Again, give a few whirls in the mixer on low.

Add eggs, vanilla, anise seeds, and liquor.

Your kitchen should smell pretty amazing by now!

Start mixer on low.

Dough will begin to form.

Keep going until the dough comes together...

Almost there...

Stop when dough clumps together...

and looks like THIS.

Form into two balls and place on a lightly floured surface.

Dust hands with flour and pat dough out into a fat log.

Then with dusted hands, slowly roll into a long cylinder approximately 4" x 15".

Place each cylinder on a line cookie sheet.

Brush with egg wash and dust with remaining sugar.

Bake at 350°F for 25-30 minutes until light golden.

Let cool completely before slicing with a serrated knife or biscotti will crumble.

Cut on a slight angle for prettier biscotti.

Return to baking sheet, reduce oven temperature to 325°F and cook for another 15 minutes.

Turn biscotti over half way through baking time to cook second side.
 Cool completely on a wire rack.

Store in an airtight container or freeze.

Mama Garza's Almond and Anisette Biscotti

Printable recipe
recipe adapted from The Union Square Cafe Cookbook
makes about 3 dozen 

2 ¾ cup all-purpose flour

1 1/3  cup + 1 tablespoon sugar

½ cup whole almonds

1/3 cup sliced almonds

2 tablespoon yellow cornmeal

1 ½ tablespoon whole aniseed

1 ½ teaspoon baking powder

1/8 teaspoon salt

1 stick unsalted butter (8 tablespoons) at room temperature

2 whole eggs

1 tablespoon vanilla extract

1 tablespoon Anisette or Pernod liquor*

1 egg white, lightly beaten

Preheat oven to 350°F. Line 2 large cookie sheets with sides with parchment paper or a Silpat. 

Combine flour, sugar (except for extra tablespoon), almonds, cornmeal, aniseed, baking powder, and salt. Add butter and mix on low speed until wet sand consistency is achieved. Add eggs, vanilla, and liquor, and mix until soft dough is formed.
 
Divide dough in half, and form 2 logs, each approximately 4x15 inches. Place logs on cookie sheets and brush with lightly beaten egg white. Sprinkle with remaining tablespoon of sugar. 

 

Bake for 25-30 minutes until golden brown. Logs should be pliable, but firm. Cool to room temperature before slicing or biscotti will crumble.

Cut logs into 1/2" to 1" inch slices on an angle (see photo--I like my biscotti thick) and place on cookie sheets. They can be close together. Lower oven temp to 325°F and bake until golden and crisp, about 15 minutes. Half way through, flip biscotti to completely cook both sides. 

Cool completely and store in an airtight container or freeze.

Enjoy! Thanks Mama Garza for a great addition to my baking repertoire.

*The original recipe calls for Pernod (liquorice flavored liquor), but I prefer Anisette, which is sweeter and has a lower alcohol content. If you prefer your biscotti alcohol-free, see extract substitutions listed below.

Read more...

anisette  Pronunciation:  ann-uh-SET or ANN-uh-set  Notes:  This French liqueur is flavored with anise seeds.  It's sweeter and lower in alcohol than other anise-flavored liqueurs.  Marie Brizard is a well-respected brand.  Substitutes:  anis OR anise extract (Substitute one teaspoon anise extract for each tablespoon of anisette.) OR Pernod OR ouzo OR pastis, OR sambuca.

Pernod    Pronunciation:   pear-NOH  Notes:   This is a popular brand of pastis, or licorice-flavored liqueur.   It tastes like a mouthful of Good 'N Plenty candies.  Substitutes:  Ricard OR Herbsaint OR anisette.