2021 Giro d’Italia - Stage 2: Stupinigi to Novara
Today, the Giro has really started. Yesterday was a quick time trial, but today’s stage is a little over 110 miles. One thing about these rides is, that to catch some coverage, I’ve got to pull myself out of bed pretty early. What better way to lure myself from slumber than to be greeted with some biscotti with my morning coffee!
This recipe has been passed down through the years in my family, through 3 generations now, each with a new addition. For instance, the original recipe from my mother’s Aunt Alma, had a little knowledge at the end, biscotti means twice-baked and that’s how you prepare it. My mother added some salt. My addition is to increase the Sambuca and make a slightly thicker loaf. I wonder what my girls will do to this recipe down the road.
These biscotti are flavorful and especially delicious if you dip them in your coffee.
Anisette Biscotti
1 stick of butter at room temperature
1 cup sugar
3 eggs
2 tsp Sambuca
2.25 cups flour
2 tsp baking powder
Heavy pinch of salt
3/4 cup sliced almonds
Preheat the oven to 350 degrees and spray a baking sheet with cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, eggs and Sambuca until thick, creamy, and light in color, 3-5 minutes.
Meanwhile, mix together the flour, baking powder, salt and almonds in a small bowl.
Gradually transfer the dry ingredients into the mixer, with the motor still running, until fully combined.
Dump the dough on a lightly floured surface. Knead briefly to pull together. Split the dough in half and form each portion into an approximate 3”x10” loaf and lay both across the width of the baking sheet.
Bake for about 25-30 minutes. Remove from the oven and let cool for a few minutes.
Using a serrated knife, slice the biscotti loaves into ½-inch slices and place them back onto the baking sheet and back in the oven to finish toasting, for about 8 minutes.
Let the biscotti cool on a rack and serve. They hold very well in an airtight container.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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