Anise Seed and Pistachio Biscotti

Tuesday, 16 December 2008

Seattle’s Pellegrini family is deliberately evasive when it comes to sharing their recipe for biscotti. Angelo was a professor of English at The University of Washington and the author of a several great food books. His wife, Virginia promised their kids never to reveal Angelo’s formula for biscotti, but she did provide me with Angelo’s sister’s recipe, which is a softer, more Americanized version of the twice-baked Italian cookie made for dunking in sweet wine or bitter coffee. I have tweaked the recipe so many times, and in so many directions that I can no longer say how much is original. This is the way I’m making them this year.  If anise seeds are unavailable, larger fennel seeds may be crushed in a mortar and pestle and used instead. (Makes 4 dozen) 4 cups flour 1 cup sugar 1 tablespoon baking powder 1 tablespoon anise seeds or crushed fennel seeds 1/2 teaspoon salt 1 cup butter, cut into bits 1 cup cup shelled pistachio nuts 4 eggs 1.) Preheat the oven to 325 and line a sheet pan with baker’s parchment. 2.) In a food processor, mix the flour, sugar, baking powder, anise seeds and salt. Add the butter and process until uniformly crumbly. 3.) In a mixing bowl, beat the eggs and add the mixture from the food processor all at once along with the pistachios. Mix by hand until everything comes together to form a stiff ball of dough. Knead the dough briefly, then shape it into two 16-inch logs. Bake the logs until the form two puffed and golden loaves, somewhat cracked along the top, about 25 minutes. Cool the loaves on a rack. 4.) Cut each loaf on the diagonal into 24 slices. Arrange the slices on the sheet pan and toast the slices in the oven, turning once until they are crisp, about 20 minutes.

 

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