Tra Vigne Unscotti Courtesy of Michael Chiarello

READY IN: 3hrs 35mins
YIELD: 40 cookies




  • Sift together the flour, baking powder and salt. Set aside.
  • In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
  • Add the eggs, four mixture and anise seeds. 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 log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
  • Preheat the oven to 325 degrees F.
  • Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
  • Using your hands, roll each portion into a log about 3 inches in diameter.
  • Top generously with crystal sugar.
  • Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
  • Bake until firm and light brown, about 1 hour or more.
  • When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
  • Remove from the oven.
  • Let the logs cool completely.