These Roman-style biscotti are a favorite of Nick Malgieri’s for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
- Butter, for greasing pan
- 3 1⁄2 cups flour, plus more for pan
- 1 tbsp. baking powder
- 2 cups whole blanched almonds, toasted
- 1 1⁄2 cups whole blanched hazelnuts, toasted
- 2 1⁄4 cups sugar
- 5 eggs
- 1⁄4 cup anise-flavored liqueur, like sambuca
- 1 tbsp. crushed aniseed
- 1 tbsp. vanilla extract
- Heat oven to 375°. Grease and flour a 10″ x 15″ jelly roll pan; set aside. In a bowl, whisk together flour and baking powder; toss in nuts. In a bowl, whisk together sugar and eggs; whisk in sambuca, aniseed, and vanilla. Add flour mixture; fold. Pour into pan; bake until golden, 20 minutes. Let biscotti cool.
- Reduce oven temperature to 325°. Remove cooled biscotti slab from pan; cut crosswise into twenty 10″-long strips; cut each strip in half to form forty 5″-long strips. Transfer strips to parchment paper-lined baking sheets, spacing strips ½” apart. Bake until golden brown, 20–25 minutes. Let cool.