Catalan Biscotti

Name: Catalan Biscotti
Total time: PT0D0H0M
Yield: makes 20
Ingredients: 3 eggs; 1 cup confectioners' sugar; 1 cup flour; 1 tbsp. ground anise; 1 tbsp. ground cinnamon; 1 1 ⁄ 4 tsp. active dry yeast; Grated zest of 1/2 lemon; 1 1 ⁄ 4 cups almonds, toasted

Serves
makes 20

STEVE GIRALT

(Carquinyolis)
The Hotel Emporda in Figueres often serves these cookies with its famous burnt cream ice cream.

Ingredients

3 eggs
1 cup confectioners' sugar
1 cup flour
1 tbsp. ground anise
1 tbsp. ground cinnamon
1 ¹⁄₄ tsp. active dry yeast
Grated zest of 1/2 lemon
1 ¹⁄₄ cups almonds, toasted

ADVERTISEMENTAD

Instructions

Step 1

Preheat oven to 375°. Line a sheet pan with parchment paper and set aside. Beat 1 of the eggs in a small bowl and set aside.

Step 2

Put sugar, flour, anise, cinnamon, yeast, and lemon zest into the bowl of a standing mixer fitted with the paddle attachment and mix well. Beat in remaining eggs, 1 at a time, on high speed, mixing well after each addition. Remove bowl from mixer and stir in almonds.

Step 3

Turn dough out onto a well-floured surface and divide in half. Lightly flour your hands and shape dough into 2 slightly flattened cylinders about 3" wide x 14" long. Brush off any excess flour with a dry pastry brush. Carefully transfer dough cylinders to prepared sheet pan about 4" apart, then brush all over with beaten egg. Bake, misting dough and oven with water from a spray bottle every 10 minutes or so, until crust is shiny and dark brown, about 30 minutes.

Step 4

Remove from oven and let cool slightly; slice on the bias into 1⁄2"-thick cookies. Transfer biscotti to a wine rack to let cool completely. Cookies keep in an airtight container for 2-3 days.

Preheat oven to 375°. Line a sheet pan with parchment paper and set aside. Beat 1 of the eggs in a small bowl and set aside.
Put sugar, flour, anise, cinnamon, yeast, and lemon zest into the bowl of a standing mixer fitted with the paddle attachment and mix well. Beat in remaining eggs, 1 at a time, on high speed, mixing well after each addition. Remove bowl from mixer and stir in almonds.
Turn dough out onto a well-floured surface and divide in half. Lightly flour your hands and shape dough into 2 slightly flattened cylinders about 3" wide x 14" long. Brush off any excess flour with a dry pastry brush. Carefully transfer dough cylinders to prepared sheet pan about 4" apart, then brush all over with beaten egg. Bake, misting dough and oven with water from a spray bottle every 10 minutes or so, until crust is shiny and dark brown, about 30 minutes.
Remove from oven and let cool slightly; slice on the bias into 1⁄2"-thick cookies. Transfer biscotti to a wine rack to let cool completely. Cookies keep in an airtight container for 2-3 days.