Source: Nonna (my grandmother) 1980’s
My mom has been making these Italian hard cookies for 20+ years. The recipe was adapted from a nice old Italian friend nick-named, “Chick”. He was a spirited old devil, and would bring these over to us around this time of year, Christmas. Bake up a batch, and bring some to share with your family! Enjoy.
|3 ½ C. flour||2 Tbs. almond liquor, such as Disaronno or Amaretti|
|1 tsp. baking powder||1 Tbs. anise seed|
|¾ tsp. salt||4 C. coarsely chopped whole almonds.|
|4 large eggs + 2 egg yolks, and 1 white for brushing|
|2 C. granulated sugar, plus extra for sprinkling|
|2 tsp. vanilla|
Adjust oven rack to lower middle and upper positions and heat oven to 325*. Line two large rimmed baking sheets with parchment paper. Whisk flour, baking powder and salt in a medium bowl. Beat eggs, egg yolks and sugar with an electric mixer in a large bowl until light, about 2 minutes, beat in vanilla, liquor and anise. Beat in dry ingredients and then almonds to form sticky but workable dough.
Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15×2 inch log. Carefully transfer the 2 logs to each baking sheet, brushing each with egg white and sprinkling with sugar. Bake until pale golden and just beginning to crack, 20-25 minutes.
Cook cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position, heat oven to 200 degrees. Slice logs diagonally ½ inch thick with a serrated knife, laying slices on baking sheets in single layer. There will be enough cookies for 3 or 4 sheets. Re-Bake for 25 minutes.
Let cool. When cool, cookie will be a hard, crunchy Biscotti. Enjoy!