Page 85 - Classic Cookies with Modern Twists

1. Preheat the oven to 350 degrees F. In a medium bowl, whisk

together 1¾ cups of the our, the aniseed, baking powder, salt,
and baking soda. Set aside.

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the sugar
and eggs on medium-high speed until thick, creamy, and pale,
about 2 to 3 minutes. Reduce the speed to medium and add the
oil, orange zest, and extracts. Add the dr y ingredients and mix
on low speed until the dough comes together, about 1 minute.

Add the sliced almonds and mix just until incorporated.

3. Spread the remaining ¼ cup our on a clean work surface and
turn the dough out onto it. Work the our and the whole

almonds into the dough, kneading to incorporate both. The
dough should be soft and only slightly stick y.

4. Shape the dough into 2 logs, 10 inches long, 2½ inches wide,
and 1 inch high. Place the logs on a baking sheet, 2 inches apart,

and bake for 25 to 30 minutes, or until rm and light golden
brow n. Multiple cracks will form along the top of the logs, and
they will lose their sheen. Move the sheet from the oven to a wire
rack and leave the logs until they’re barely warm, up to 45

minutes.

5. Move the logs to a clean surface, and with a serrated knife, cut
½-inch slices on the diagonal. Return the biscotti to the baking
sheet, cut sides dow n. Bake for 14 to 18 minutes, ipping the

biscotti half way through, or until they’re golden brow n. Move
the baking sheets from the oven (leaving the biscotti on the
sheets) to a wire rack to cool completely. Stored in an airtight

cont ainer, they’ll keep almost indenitely.