Tra Vigne's Unscotti (once baked)
Total:
3 hr 35 min
Active:
25 min
Yield:
about 40 cookies
Level:
Intermediate
Total:
3 hr 35 min
Active:
25 min
Yield:
about 40 cookies
Level:
Intermediate

Ingredients

  • 3 1/2 cups all-purpose flour, plus more for dusting work surfaces
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon gray salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2/3 cup crystal sugar plus more to roll logs in (see Chef's Note)
  • 1/3 cup packed light brown sugar
  • 5 large eggs
  • 6 tablespoons anise seeds
  • 1 cup unblanched whole almonds, toasted

Directions

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.

Cook's Note

*Crystal, or sparkling sugar is large-grained, decorative sugar available in both white and colored versions. It gives the cookies a slightly lighter and moister texture since it has a higher moisture content than granulated sugar. You can substitute turbinado sugar, which is also large grained. It gives a slightly coarser texture. You can also use granulated white sugar with very good results. ;

IDEAS YOU'LL LOVE

Tra Vigne's Chocolate Tiramisu

Recipe courtesy of Michael Chiarello

Once A Month Lamb Curry

Recipe courtesy of Bal Arneson

The Once and Future Beans

Recipe courtesy of Alton Brown

Once-A-Week Vinaigrette

Piedmontese "No Bake" Chocolate Amaretto Cookies

Recipe courtesy of Michael Chiarello

Easy No-Bake Creamy Chocolate Mint Bars (Sponsored)

Recipe courtesy of Nestle

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here