ANISE, PINE NUT AND GOLDEN CURRANT BISCOTTI2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, at room temperature
4 cups flour
1/2 teaspoon kosher salt
1 cup pine nuts
Zest of 1 orange
Zest of 1/2 lemon
1/2 teaspoon anise seeds
1 1/2 cups golden currants
1 egg, beaten (for brushing top)
Raw sugar crystals
Cream together butter and sugar until fluffy. Add 4 eggs, one at a time, until mixture is thick and lemon colored. Stir in flour and salt. Mix until combined. Stir in pine nuts, zests, anise seeds and currants.
Divide dough into three pieces. Lightly flour a pastry board, and roll each piece of dough into a log about 2 inches wide and 12 inches long. Work quickly as dough is sticky. Place logs on a cookie sheet lined with parchment paper; refrigerate for about 1 hour.
WHEN READY TO BAKE:Preheat oven to 325 degrees F.
Brush chilled biscotti logs on top and sides with beaten egg. Sprinkle raw sugar all over biscotti.
Bake for 45 to 50 minutes or until golden brown. Remove from oven and cool completely.
Reduce oven temperature to 300 degrees F.
Using a serrated knife, cut cooled biscotti into slices on an angle, about 1/2-inch thick. Place on parchment-lined baking sheet.
Bake again until golden brown, about 20 minutes. Cool completely.
Store in sealed plastic containers. Should keep for about 1 week.
Makes 4 to 5 dozen
Source:
Scratch That: Seasonal Menus and Perfect Pairings by Connie Fairbanks