Our search for Clarity occasionally demands us to set aside to-do lists in favor of prayer books. It inters us within a temple of quiet solitude, away from the dazzle of worldliness, insisting on reflection. Our weaving of elaborate plans is replaced by solemn contemplation. When I ache with this azan in my ear, I bow at my kitchen’s altar for answers often found within the merging of butter, sugar and flour.
Candied Orange and Anise Biscotti
– 3/4 cup sugar
– 8 oz. (2 sticks) unsalted butter, softened
– 2 teaspoons orange flower water
– 3 eggs
– 2 1/2 cups all-purpose flour
– ½ cup almond flour
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1/3 cup candied orange peel, finely chopped
– 1 teaspoon anise seeds, toasted and slightly crushed
- Preheat oven to 350°F. Line a sheet pan with parchment and spray with cooking spray.
- In a stand mixer, beat sugar and butter until pale and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add extract and beat well.
- Add flour, almond flour, baking powder and salt and mix until blended. Add candied orange peel and anise and mix until just combined.
- Shape dough into two rolls the length of the sheet pan. Flatten each to 3” wide. Bake 20-25 minutes until set and barely beginning to brown. Cool 10 minutes. Cut rolls ½” thick across into 18 biscotti each. 5. Arrange biscotti on their sides on sheet pan and bake 8-10 minutes. Turn cookies over and bake an additional 5 minutes. Bake cookies until dry and crispy, but not brown. I enjoy these treats dipped in a cappuccino or glass of milk.