Adapted from “Urban Italian,” by Andrew Carmellini and Gwen Hyman (Bloomsbury USA). Makes 40 biscotti. Tested at high altitude (5,000 feet).
Ingredients
3 whole eggs
1 cup sugar
4 tablespoons butter, melted
2 cups all-purpose flour
1 teaspoon baking powder
Zest of 2 lemons
3/4 cup whole shelled pistachios
1 tablespoon anise seed (or crushed fennel seed)
1 tablespoon Sambuca (optional)
Directions
Using the whisk attachment on an electric mixer, whip 2 of the eggs and the sugar together at medium speed until the mixture becomes foamy and pale and doubles in volume, about 15 minutes. In the last 2 minutes of the egg-whipping process, pour in melted butter and allow it to incorporate.
Remove the whisk attachment and replace it with the paddle attachment. Add the flour, baking powder and lemon zest to the bowl, and mix at a low speed until everything is combined.
Add the pistachios and mix for 30 seconds, so the nuts are combined into the sticky dough. Add anise seeds and Sambuca, if using.
Refrigerate the dough in the mixing bowl for 20 minutes, covered in plastic wrap, so that the dough cools and becomes workable.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Remove the dough from the fridge; take half the dough out of the bowl and shape it into a log about 9 inches long by 1 1/2 inches wide. Repeat with the remaining dough. Lay these logs out on the cookie sheet, leaving 3 inches between them to allow for expansion during the baking process.
Whisk the remaining egg briskly in a small bowl. Lightly brush the dough with this egg wash.
Bake the dough until the loaves start to brown, about 15 minutes. Rotate the tray in the oven and continue baking until the loaves are golden brown, about 10 to 15 minutes more.
Remove the loaves from the oven and let them cool until the logs are warm, but not hot, to the touch, about 10 to 15 minutes.
Lower the oven temperature to 325 degrees.
Place the loaves on a cutting board. Using a serrated knife, cut them on a slight diagonal into 1/4-inch biscotti-sized pieces, discarding the end pieces. Place the cookies back onto the lined baking sheet, one by one, and return the sheet to the oven. Bake until the biscotti are crunchy, another 15 minutes or so.
Allow the biscotti to cool before serving. They will keep in an airtight container for up to 1 week.
