The other morning I was helping my mom put the final touches on her famous Anise-Almond Biscotti when my dad trots in.
“Have you ever heard that song,” as he proceeds to whistle Pumped Up Kicks. “I finally listened to the lyrics and it’s about outrunning a bullet, a gun? Isn’t that kind of weird? They’re the shooters!” my dad begins…
“Here I am, 62 years old, listening to the Pumped Up Kids and whistling to a song about school shooting!”
Well, Dad, the song is called the “Pumped Up Kicks” and it’s by Foster the People, for starters. But I think his next comment made me laugh even more.
“I really like that Drake guy too, he has such natural rhythm.”
… I don’t even listen to Drake. I still get excited when Nelly’s “Just a Dream” comes on. Apparently, I don’t get out much.
But if you know my dad at all, this is just a ridiculous comment coming from him that I couldn’t help but share and laugh about.
I realize that story had nothing to do with this recipe, except for the fact that it occurred when I was helping my mom make them. But that’s just how my brain works.
Anyway, this Anise-Almond Biscotti has ruined my life. I will never
eat LOOK at another biscotti without comparing it to this! Anyone who has ever had the opportunity to try my mom’s biscotti can confirm that. The trick is not over-baking the cookie loaves so the cookie is soft and tender! Now go make some coffee and get it while it’s hot!
Anise-Almond Biscotti recipe from Bon-Appetit: Classic Desserts:
½ cup unsalted butter, softened
¾ cup sugar
2 eggs, room temperature
½ cup almonds, toasted and coarsely chopped
1 teaspoon anise extract
1 teaspoon aniseed
2 cups plus 1 tablespoon all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
8 ounces semisweet chocolate pieces, melted
- Cream butter until light and fluffy then beat in sugar until light. Mix eggs, one at a time, and anise extract until combined.
- In a separate bowl, whisk the aniseed, flour, baking powder, and salt to blend. Add the flour mixture a little at a time and beat just until blended.
- Form dough into two 3” wide by ¾” thick loaves on greased baking sheets. Place in refrigerator and chill for 40 minutes.
- Remove baking sheets from refrigerator and bake for 25 minutes at 325 degrees F. Cool 5 minutes.
- Cut loaves on diagonal into ½” slices. Arrange cut side up on baking sheet and bake 10 minutes or until just starting to toast. Flip and expose other cute side and bake for additional 10 minutes or until just starting to toast. Cool on rack completely before coating in chocolate.
- When biscotti is completely cooled, coat/spread one side of biscotti with melted chocolate. Refrigerate for 15 minutes until set.