SMiLes by Meg

Cate’s Biscotti

This week, I joined the ranks of employed, productive members of society for the first time in a long time, and, even though I had lots of time this weekend, I decided to post a recipe from my visit down to see Cate in DC! These biscotti are her recipe, and she really took the lead on this/told me what to do. Very anise heavy, nice and crisp, and perfect dunked in a cup of coffee, these are exactly the biscotti you need this fall.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a stand mixer fitted with the paddle attachment, cream together the butter, crystal sugar, and brown sugar until smooth. Or, if you’re impressive like Cate, cream them by hand. Add the eggs, flour mixture, and fennel seeds, and continue to beat on low speed until the dough comes together.Here’s a gratuitous picture of Giles, the other sous chef. Then, add the almonds and mix to distribute. This part is easier to do by hand.     Shape the dough into a ball, flatten it, and put it in a bowl. Chill for 2 hours. Dive the dough in half and shape into two long logs. Place on a baking sheet lined with parchment paper. Press the crystal sugar into the logs to coat the tops and sides. Bake at 325°F for 1 hour, until lightly browned. Let the logs cool completely. Then, using a chef’s knife, cut the log on the diagonal into 1/2 inch slices. Place the slices back on the baking sheet, flat side down. Bake for 50 minutes at 300°F, turning over the slices halfway through. Let the cookies cool completely before transferring to an airtight container for storage.

Enjoy!

Cate’s Biscotti

Ingredients:

  • 3 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup turbinado sugar, plus more for coating
  • 1/3 cup light brown sugar, packed
  • 5 eggs
  • 6 tablespoons fennel seeds
  • 1 cup almonds, roasted

Directions:

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a stand mixer fitted with the paddle attachment, cream butter, turbinado sugar, and light brown sugar on medium speed until light and fluffy.
  3. Add the eggs, fennel seeds, and flour mixture and beat on low speed just until dough comes together.
  4. Mix in the almonds to distribute.
  5. Shape dough into a ball and flatten. Place in a bowl and chill for two hours.
  6. Divide dough into two pieces and shape into logs. Place on baking sheet lined with parchment paper. Sprinkle with turbinado sugar and press sugar into tops and sides of logs to coat.
  7. Bake at 325°F for 1 hour. Remove from oven and allow to cool completely.
  8. When cool, use a chef’s knife to cut on the diagonal into 1/2 inch slices. Place slices, flat side down, back on baking sheet. Bake at 300°F for 50 minutes, turning slices over halfway through.
  9. Allow to cool completely on baking sheet.

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