The Biscotti in the Kitchen…A Recipe from Katherine Hall Page!

BodyinthePiazza hc cToday’s recipe comes from one of our favorite mystery authors, Katherine Hall Page. Katherine’s latest Faith Fairchild mystery, The Body in the Piazza, mixes  murder and mayhem with pecorino, panna cotta, and prosecco!  Inspired by the Italian setting and cuisines featured throughout the book, Katherine shares Faith’s go-to biscotti recipe.


Makes 3 dozenPeople think biscotti must be very hard to make, but they are actually quite simple and can be made ahead of time.

To make your biscotti unique, instead of anise, try adding 1/2 teaspoon vanilla and 1/2 cup ground nuts. Or use some fresh lemon zest and chopped

Only in Roma—Katherine's chance meeting at ristorante Pane Vino e San Daniele with Gianni Di Gregorio, the actor/director of August Lunch and The Salt of Life

Only in Roma—Katherine’s chance meeting at ristorante Pane Vino e San Daniele with Gianni Di Gregorio, the actor/director of August Lunch and The Salt of Life

nuts for a nice combination. And of course biscotti and chocolate are a natural pairing. Dip one end of the finished cookie in melted white, dark, or milk chocolate, sprinkle with ground pistachios or colored sugars for the holidays, and refrigerate on a baking sheet until the chocolate is set.

Faith makes 4 logs at the holidays and cuts them into smaller cookies to serve as part of a holiday buffet or to give as gifts.

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

1/4 cup heavy cream

1/4 teaspoon anise oil

1 teaspoon ground anise seed (use a mortar and pestle)

3 cups all-purpose flour

Biscotti1 tablespoon baking powder

1.            Preheat the oven to 350˚F.

2.            In a stand mixer or in a large bowl using a hand mixer, cream the butter and sugar together. Beat in the eggs one at a time. Add the cream, anise oil, and anise seed and mix again until just combined.

3.            In a medium bowl, sift the flour and baking powder together. Add to the batter and mix until you have firm dough.

4.            Divide the dough in half. Working on a floured surface, form 2 logs that are about 1 inch high and 2 inches wide. You may need to add more flour if the dough seems too sticky. Place each log on an ungreased baking sheet, or use a Silpat.

5.            Bake for about 40 minutes, checking after 30 minutes. The logs will puff up and should be golden brown when done.

6.            Remove from the oven, and while still warm, slice each log diagonally in ¼-inch slices (for thicker, more traditional biscotti, make ½-inch slices).  Place the slices on their sides on the baking sheet and bake for 5 minutes.  Flip the biscotti and bake for another 5 minutes, or until lightly brown, checking occasionally to make sure they don’t get too dark. Cool the biscotti on a wire rack.

7.            Store in an airtight container for up to a week.

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