Tra Vigne Biscotti

DrGaellon's Note:

An anise cookie from Michael Chiarello. Time does not include chilling time or cooling time after the first bake.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 20

Yield: 40.0 cookies

• 3 ½ cups all-purpose flour , plus more
• all-purpose flour , for dusting work surfaces
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• ½ cup unsalted butter , at room temperature
• 2⁄3; cup turbinado sugar , plus more to roll logs in
• 1⁄3; cup packed light brown sugar
• 5 large eggs
• 6 tablespoons whole anise seed
• 1 cup unblanched whole almonds , toasted

Directions:

1. Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, turbinado sugar, and brown sugar until light and fluffy. Add the eggs, flour mixture, and aniseed. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a ball, flatten, put in a bowl, and chill for 2 hours to allow the dough to relax.
2. Preheat the oven to 325°F Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Roll the logs in turbinado sugar to coat well. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. (For more delicate cookies, divide in thirds and roll into logs 2 inches in diameter.).
3. Bake until firm and light brown, about 1 hour. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven, then lower the oven temperature to 300°F.
4. Let the logs cool completely. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment. Cut the logs with a sharp serrated knife into 1/3- to 1/2-inch-thick slices. Lay the slices down on a baking sheet and return to the oven. Bake until toasted to a golden brown on both sides, about 50 minutes. Turn the cookies during toasting, as needed, to brown evenly on both sides. Let cool completely, then store in an airtight container.