Scroccadenti

Ingredients

Equipment Needed

• •Large baking sheet
• •Parchment paper
• •Sharp serrated knife
• •Wire cooling rack

Instructions

1. 1

   Prepare the oven and pan

   Position a rack in the center of your oven and heat to 350°F (175°C). Line a large baking sheet with parchment paper. Have a second sheet ready for the second bake.

2. 2

   Mix the dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and anise seeds if using. Add the whole almonds and toss to distribute them evenly through the flour. The almonds stay whole. Do not chop them.

3. 3

   Add the eggs

   Beat the eggs lightly in a small bowl, then pour them into the flour mixture. Stir with a wooden spoon until a stiff, shaggy dough forms. Turn it onto a clean surface and knead briefly, no more than a minute, until the dough comes together. It will be dense and slightly sticky. This is correct.

   If the dough refuses to hold together, wet your hands slightly and continue kneading. Do not add more liquid to the bowl.
4. 4

   Shape the logs

   Divide the dough in half. Roll each piece into a log about 12 inches long and 2 inches wide. The logs should be slightly flattened on top, not round. Place them on the prepared baking sheet, leaving at least 3 inches between them. They will spread.

5. 5

   First bake

   Bake until the logs are golden brown and firm to the touch, 25 to 30 minutes. A crack down the center is normal and expected. Remove from the oven and let cool on the pan for exactly 10 minutes. The logs must be cool enough to handle but still warm enough to slice cleanly. Reduce the oven temperature to 325°F (160°C).

6. 6

   Slice the biscotti

   Transfer the logs to a cutting board. Using a sharp serrated knife, cut on the diagonal into slices about 3/4 inch thick. Work with confidence. A hesitant cut crumbles the cookie. You will have about 18 slices per log.

   If the almonds resist the knife, angle your blade to cut between them rather than through them. The almonds should remain whole in the finished cookie.
7. 7

   Second bake

   Arrange the slices cut side down on baking sheets. Bake for 10 minutes, then flip each cookie and bake another 10 minutes. The cookies should be dry, golden on both faces, and firm throughout. They will harden further as they cool.

8. 8

   Cool completely

   Transfer to a wire rack and cool completely. They will be very hard. This is not a mistake. Store in an airtight tin at room temperature. They keep for three weeks easily, longer if you can resist them.

Chef Tips

• •Keep the almond skins on. Village women never bothered to blanch them, and the skins add a slight bitterness that balances the sweetness. Blanched almonds create a blander cookie.
• •The anise seeds are traditional in some Emilian villages, absent in others. Both versions are correct. Use them if you favor the flavor, omit them if you do not.
• •These are meant for dipping. Serve them with Albana passito, the sweet wine of Romagna, or with strong espresso. Vin santo works equally well. The liquid softens them just enough to eat without risk to your teeth.
• •Do not overbake the second time. You want them dry, not dark. Golden brown, not tan. The color deepens as they cool.

Advance Preparation

• •Scroccadenti keep for three weeks or more in an airtight tin at room temperature. They do not soften. They were designed to last.
• •The dough can be shaped into logs, wrapped tightly in plastic, and refrigerated for up to two days before the first bake. Let the logs sit at room temperature for 20 minutes before baking.

Frequently Asked Questions

Nutrition Information

1 serving (about 20g)