- 1 tablespoon sugar
- 1 gram saffron
- 1 tablespoon Pernod or anisette liquor
- 2 3/4 cups all-purpose flour
- 1 1/3 cup sugar
- 3/4 cup whole pistachios
- 1/2 cup dried cranberries
- 2 tablespoons cornmeal
- 1 1/2 tablespoons aniseed
- 1 1/2 tablespoons baking powder
- 1/8 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter at room temperature
- 2 whole eggs
- 1 tablespoon vanilla extract
- 1 egg, large - lightly beaten
The day before you make the cookies grind the sugar and saffron together then soak them with the pernod.
Preheat oven to 350°F.
Line two large cookie sheets with sides with parchment paper or a Silpat. In stand-mixer, combine flour, sugar (except for extra tablespoon), almonds, cornmeal, aniseed, baking powder, and salt. Add butter and mix on low speed until wet sand consistency is achieved. Add eggs, vanilla, and Pernod, and mix until soft dough is formed. Divide dough in half, and form two logs, each approximately 4x15 inches. Place logs on cookie sheets and brush with lightly beaten egg white. Sprinkle with remaining tablespoon of sugar. Bake for 25-30 minutes until golden brown. Logs should be pliable, but firm. Cool to room temperature before slicing or biscotti will crumble. Cut logs into 1/2 to 1 inch slices on an angle (see photo--I like my biscotti thicker) and place on cookie sheets. They can be close together.
Lower oven temperature to 325°F and bake until golden and crisp, about 15 minutes. Half way through, flip biscotti to completely cook both sides. Cool completely and store in an airtight container or freeze.