Tra Vigne's Unscotti (once baked)

  • Level: Intermediate
  • Total: 3 hr 35 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 1 hr 10 min
  • Yield: about 40 cookies
Share This Recipe

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

  1. 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. ;

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …