Best Tra Vigne Biscotti Recipes

TRA VIGNE'S UNSCOTTI (ONCE BAKED)

Steps:

• Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor.

TRA VIGNE UNSCOTTI COURTESY OF MICHAEL CHIARELLO

Steps:

• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
• Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
• Add the almonds and mix just until distributed.
• Do not overwork.
• On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
• Using your hands, roll each portion into a log about 3 inches in diameter.
• Top generously with crystal sugar.
• Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
• Bake until firm and light brown, about 1 hour or more.
• When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
• Remove from the oven.
• Let the logs cool completely.

TRA VIGNE BISCOTTI

Steps:

• Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, turbinado sugar, and brown sugar until light and fluffy. Add the eggs, flour mixture, and aniseed. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a ball, flatten, put in a bowl, and chill for 2 hours to allow the dough to relax.
• Preheat the oven to 325°F Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Roll the logs in turbinado sugar to coat well. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. (For more delicate cookies, divide in thirds and roll into logs 2 inches in diameter.).
• Bake until firm and light brown, about 1 hour. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven, then lower the oven temperature to 300°F.
• Let the logs cool completely. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment. Cut the logs with a sharp serrated knife into 1/3- to 1/2-inch-thick slices. Lay the slices down on a baking sheet and return to the oven. Bake until toasted to a golden brown on both sides, about 50 minutes. Turn the cookies during toasting, as needed, to brown evenly on both sides. Let cool completely, then store in an airtight container.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.