Unless you’re from New Mexico, you may never have heard of biscochitos, the melt-in-your-mouth cookies flavored with cinnamon-sugar and anise that are a household name in the state. They’re the inspiration behind our biscochito biscotti, which are just as spicy-sweet, but a little crispier and coffee-ready.
If you’ve never made biscotti at home, you’ll be pleased to find it’s a lot easier than it looks. You’ll form the dough into one big log for the first bake, then slice it while it’s still warm to produce the characteristic oblong shape. A final trip to the oven dries out the cookies so they’re satisfyingly crunchy and dunkable. If you’re not quite sold on the licorice-like anise flavor, we promise it’s subtle and tempered by the generous cinnamon-sugar topping.
2 cups all-purpose flour
1½ teaspoons baking powder
2 teaspoons ground cinnamon, divided
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar, divided
2 large eggs
2 teaspoons aniseed, lightly crushed or chopped
1 large egg white
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ¾ cups of sugar until light and fluffy, about 3 minutes; scrape down the side of the bowl. Add the eggs one at a time, mixing after each addition. Add the dry ingredients and the aniseed and mix until just combined.
4. Transfer the dough to the prepared baking sheet and form into a log about 3 inches wide by 16 inches long. (If the dough is too sticky or soft, you can chill it for about 10 minutes or use the parchment to help form the log.)
5. In a small bowl, mix together the remaining 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Using a pastry brush, lightly brush the top of the dough with the egg white; sprinkle generously with the cinnamon-sugar mixture. Transfer to the oven and bake for 30 minutes.
6. Remove the biscotti from the oven and allow to cool slightly, about 10 minutes. Transfer to a cutting board and using a serrated knife, slice into approximately ½-inch pieces. Arrange on the baking sheet in a single layer. Return to the oven and bake until the biscotti are dry and lightly golden, 15 to 20 minutes. Cool completely before serving.
Note: The biscotti will keep in an airtight container for about a week.