A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook (St. Martin’s Press, 2015) by chef Sal Scognamillo is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian.
• 2 teaspoons baking powder
• Pinch of salt
• 1-1/4 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 large eggs plus 1 large egg yolk
• 1-1/2 teaspoons honey
• 1 teaspoon anise extract
• Confectioners’ sugar, for sifting
1. Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
2. Whisk the flour, baking powder, and salt together. Beat the butter and sugar together in a large bowl in the bowl of a heavy-duty stand mixer with the paddle attachment until the mixture is light in color and texture, about 3 minutes. One at a time, beat in the whole eggs, followed by the egg yolk, honey, and anise extract. With the mixer on low speed, gradually add the flour mixture the make sticky soft dough.
3. Turn out the dough onto a floured work surface and divide into thirds. Shape each portion of dough, coating with flour as necessary to keep it from sticking, into an 11-inch-long log. Transfer the logs to the baking sheet, spacing them evenly apart. Using floured hands, pat the top of each log each log to flatten it into a 1/2-inch thickness.
4. Bake until the loaves are golden brown and feel firm, about 25 minutes. Let cool on the baking sheets for about 20 minutes.
5. Transfer the loaves to a cutting board. Using a serrated knife, cut the loaves crosswise into 1/2-inch-thick slices.
6. Position a rack about 8 inches from the heat source and preheat the broiler on high. Working in batches, spread the biscotti, cut sides up, on the baking sheet and broil, watching carefully to avoid burning, until lightly browned, about 1 minute. Remove from the broiler, turn the biscotti over, and return to the broiler to brown the other sides. Transfer to wire cooling racks and let cool completely.
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Reprinted with permission from Patsy’s Italian Family Cookbook by Sal Scognamillo and published by St. Martin’s Press, 2015.