Patsy Anise & Almond Biscotti
Chapter 5 — Desserts & After-Dinner
Let’s get one thing straight: if you ask for biscotti in Tuscany, they’ll hand you a rock-hard cantucci meant only for soaking. But we’re in an American red-sauce joint, where dessert means something richer and unapologetically comforting. Borrowing a genius hack from Patsy’s in Manhattan, these butter-laced cookies skip the traditional slow, dry bake for a screaming-hot ride under the broiler. Designed to be baked on a Sunday morning while the pork and meatballs start their mandatory four-hour simmer, the result is a caramelized, anise-scented masterpiece with a tender heart, built for a houseful of people, a late-night espresso, and a heavy pour of sambuca.
Before you start
Preheat your oven to 350°F.
Line a heavy-duty sheet pan with parchment paper.
Ingredients
- all-purpose flour3 cup
- baking powder2 tsp
- kosher salt1/2 tsp
- granulated sugar1 1/4 cup
- unsalted butter1/2 cup
- eggs3 large
- egg yolk1 large
- honey1 1/2 tsp
- pure anise extract1 tsp
- whole anise seeds1 tbsp
- whole raw almonds1 cup
Method
- 01
Whisk the dry ingredients together.
In a medium bowl, whisk the all-purpose flour, baking powder, kosher salt, and whole anise seeds.
- 02
Cream the butter and sugar.
In a large bowl, beat the softened butter and granulated sugar together until pale, light, and fluffy, which should take about 3 to 4 minutes.
- 03
Build the dough.
Beat in the whole eggs one at a time, making sure each is absorbed before adding the next. Drop in the extra egg yolk, honey, and anise extract, then gradually mix in your flour mixture until a soft, slightly sticky dough forms. Fold in the whole almonds.
- 04
Shape the dough into logs.
Turn the dough out onto a floured counter and divide it evenly into three pieces. With floured hands, gently roll each piece into an 11-inch log, transfer them to your prepared sheet pan, and gently pat the tops until they are about 1/2-inch to 3/4-inch thick.
- 05
Bake until golden and firm.
Slide the pan into the oven and bake for 25 to 30 minutes. Crucially, remove the pan and let the logs cool entirely on the pan for at least 20 minutes; slicing them hot will result in a disastrous, crumbly mess.
- 06
Slice the cooled logs on a bias.
Transfer the cooled logs to a cutting board and use a sharp serrated knife to cut them crosswise on a slight bias into 1/2-inch-thick slices.
- 07
Execute the restaurant broiler finish.
Move an oven rack to about 8 inches below your heat source and preheat the broiler to high. Lay the biscotti flat on the sheet pan and broil for exactly 1 minute, flip every cookie with tongs, and broil for another 45 to 60 seconds to toast the other side.
- 08
Cool completely before serving.
Transfer the toasted biscotti to wire cooling racks. They will crisp up significantly as they come down to room temperature.
Notes
Watch the broiler like a hawk.
The line between beautifully toasted and charcoal under a restaurant-style broiler is incredibly thin. Do not walk away while the cookies are toasting.
From Cook Red Sauce at Home.