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Biscotti are a twice-baked Italian cookie or biscuit that goes great with a dessert wine or coffee. The biscotti dough is first baked as a loaf, then the loaf is cut into slices and the slices are baked again. The result is a crunchy cookie that is great for dipping!

Ingredients

Yield: about 40 cookies

3-1/2 cups all-purpose flour, plus more for dusting work surfaces
1-1/2 tsp. baking powder
1 tsp. salt
1/2-cup (1 stick) room temperature unsalted butter
2/3-cup crystal sugar plus more to roll logs in (see Chef's note)
1/3-cup packed light brown sugar
5 large eggs
6 Tbs. aniseeds
1 cup unblanched whole almonds, toasted

Directions :

1. Sift together the flour, baking powder and salt. Set aside.
   
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, crystal sugar and brown sugar until light and fluffy.
   
3. Add the eggs, flour mixture and aniseeds.
   
4. Beat on low just until the dough begins to come together.
   
5. Add the almonds and mix just until distributed. Do not overwork.
   
6. 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.
   
7. Preheat the oven to 325 degrees F.
   
8. Line a baking sheet with parchment paper.
   
9. Divide the dough into 2 equal portions on a lightly floured work surface.
   
10. Using your hands, roll each portion into a log about 3 inches in diameter.
    
11. Roll the logs in crystal sugar to coat well.
    
12. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
    
13. Bake until firm and light brown (about 1 hour).
    
14. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in.
    
15. Remove from the oven, then lower the oven temperature to 300 degrees F.
    
16. Let the logs cool completely.
    
17. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment.
    
18. Cut the logs with a sharp serrated knife into 1/2-inch thick slices.
    
19. Lay the slices down on a baking sheet and return to the oven.
    
20. Bake until toasted to a golden brown on both sides (about 50 minutes).
    
21. Turn the cookies during toasting, as needed, to brown evenly on both sides.
    
22. Let cool completely, then store in an airtight container.

Chef's Note: Crystal sugar, or sparkling sugar, is large-grained, decorative sugar available in both white and colored versions. It gives the cookies a slightly lighter and moister texture since it has a higher moisture content than granulated sugar. You can substitute turbinado sugar, which is also large grained. It gives a slightly coarser texture. You can also use granulated white sugar with very good results.

You can make biscotti any size you like. The 3-inch diameter log makes cookies about 4-1/2 inches long. If you prefer a more delicate cookie, divide the dough into thirds and roll into logs just 2 inches or less in diameter, then slice more thinly for the second baking. For a more elegant cookie, cut the logs on a slight diagonal.