Here’s a delectable cookie that will add Italian flair to your after-party coffee or hot chocolate—almond biscotti. At the Cork, we always serve a cup of delicious affogato with its compatriot confection. Our secret spice? Anise. This herb has a subtle sweetness much like fennel or licorice and often appears in Italian biscotti recipes, thanks to its abundance in the Mediterranean region. To bring out the herb’s flavor, we add Pernod, an anise-flavored liqueur, to the dough. The almonds add the satisfying crunch of proper biscotti. If you serve this twice-baked chunk of Roman heaven at your next festivity, don’t be surprised if it ends up on your “must-bake” list!
2 ¾ C All-Purpose Flour
1 1/3 Cup + 1 Tablespoon Sugar
½ Cup Whole almonds
1/3 Cup sliced almonds
2 Tablespoon cornmeal
1 ½ Tablespoon whole aniseed
1 ½ tsp baking powder
1/8 tsp salt
8 Tablespoon unsalted butter, room temp, cubed
1 Tablespoon vanilla extract
1 Tablespoon Pernod
1 egg white, lightly beaten
- Oven at 350
- Combine flour, sugar almonds, cornmeal, aniseed, baking powder, and salt in large mixer. Add butter. Mix until the consistency of wet sand.
- Add eggs, vanilla, and Pernod liqueur until dough forms.
- Divide dough into 4 parts. Roll out onto silpats about 1/2″ high and 4″ wide. Bake for 20 minutes. Or until lightly browned.
- Cool slightly and cut into 1” wide pieces. Bake again for 10-15 min or until brown and hard.