what's cooking: tuscan biscotti

for christmas i got jim "the tucci cookbook." he was introduced to the movie "big night" starring stanley tucci by my aunt over thanksgiving. it's a movie about italian brothers who open a restaurant and one of their main dishes is the "timpano." if any of you follow me on instagram i posted pictures over christmas of this giant concoction of pasta, meat and cheeses. he was so excited to make this!
he was looking through the book the other day and requested biscotti's. if you're italian, you've all had biscotti (which means, twice-baked). it's a wonderful hard cookie with almonds and anise that you dunk right into you tea or coffee. so here's the recipe:


3 1/4 c all-purpose flour
2 1/2 t baking powder
1/2 t kosher salt
1/2 c (1 stick) butter, softened
1 14/ c sugar
2 large eggs
2 large egg yolks
1/4 c honey
1/2 t pure vanilla extract
1/4 t pure almond extract
1/4 pure anise extract
1 cup unblanched whole almonds (i used cocoa almonds since i had them on hand)

in a medium bowl, mix the flour, baking powder, and salt. set aside.

in a large bowl, with electric mixer on high speed, cream the butter and sugar until light and fluffy, about 5 minutes. add the whole eggs and yolks, one at a time, beating after each addition. beat in honey. add the extracts and mix well. reduce the speed to low and gradually beat in the dry ingredients. stir in almonds, mixing well until they are dispersed.

turn dough out onto a sheet of plastic wrap. form dough into a ball and flatten it slightly. wrap and refrigerate for 30 mins or until firm.

preheat oven to 350. grease two baking sheets or line with parchment paper, and set aside.

remove the dough from the plastic wrap and divide it in half. on a lightly floured surface, roll half the dough into a baguette-shaped log (about 2 inches wide by 13 inches long) and transfer to baking sheet. repeat with the other half. bake for 30 minutes or until firm. remove from the oven and let cool for 15 minutes.

reduce oven temp to 250.

transfer the cooled logs to a cutting board. using a serrated knife,slice each log on the bias at 1/2 to and 1 inch intervals. place the slices onto the backing sheet, cut side down. bake for 10 mins or until golden brown on each side. transfer biscotti to to a wire rack and allow to cool. keep them stored in an air tight container for about 1 week.

godetevi! (enjoy!)