Biscotti (or Cantucci di Prato)
Chef’s note: I learned this version of the famous biscotti while working at Chez Panisse. Feel free to change the seasonings as desired (different spices, different nuts, chocolate chips, etc).
4 eggs
1 1/3 cups sugar
Zest of 2 lemons
3 cups flour
1 teaspoon baking powder
Pinch of salt
2 1/2 cups whole almonds
4 teaspoons anise seed
Beat the eggs, sugar and lemon zest for a very long time—until the batter is very, very light. If you have a mixer, start this process, and then collect all the rest of the ingredients for the biscotti.
Combine the remaining dry ingredients, but withhold the almonds. Stir the dry ingredients into the batter. When well mixed, add the nuts and stir just to combine.
Prepare a cookie sheet with parchment or a silpat. Wet both hands and pick up the dough in one piece. Squeeze it into one long rope (or two smaller ones if desired) on the cookie sheet. Smooth. Bake at 300 degrees until done. The top will not give, and the log will begin to take on a little color. Remove from the oven and allow to cool for a few minutes, until it can be handled but is still warm. Slice the loaf into 1/4 to 1/3 inch slices and bake again to dry them. You do not want them to color. Store in an airtight container.