This recipe comes from Chris Bianco's business partner, Susan Pool. It's served here with cool, refreshing Mandarin Italian Ice.
- 3/4 cup whole raw almonds
- 1 1/2 cups unbleached all-purpose flour
- 1 cup spelt flour (arrowheadmills.com)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon finely grated mandarin zest, or tangerine or orange zest
- 1 teaspoon anise seeds
- 1 teaspoon pure anise extract (optional)
- 1 tablespoon grappa (optional)
Preheat oven to 350 degrees. Spread almonds evenly on a rimmed baking sheet; toast until fragrant, about 10 minutes. Let cool, then roughly chop. Reduce oven temperature to 325 degrees.
Whisk flours, baking powder, and salt in a bowl. Cream butter and sugar with a mixer until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Add zest and anise seeds, and extract and grappa if desired.
With machine on low, add flour mixture to butter mixture in 3 batches. Stir in almonds. Turn out dough onto work surface and knead to combine. Divide into 2 pieces.
On a baking sheet, shape each piece into a log (1 1/2 by 14 inches), and set a few inches apart. Bake until light brown, 25 to 30 minutes. Let cool for 10 minutes. Slice diagonally into 1/2-inch-thick slices. Place biscotti flat on baking sheet, and bake for 10 minutes more. Flip biscotti over, and bake until firm and dry, about 10 minutes more. Let cool.
SourceMartha Stewart Living, May 2009