This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 12 ounces butter, softened to room temperature
  
• 1 3/4 to 2 cups white sugar (I prefer 1 ¾ c)
  
• 6 eggs at room temperature
  
• 1 teaspoon anise extract
  
• 2 teaspoons vanilla extract
  
• 6 cups all-purpose flour
  
• 1/2 teaspoon iodized salt
  
• 2 teaspoons baking powder
  

• 8 ounces chopped hazelnuts

Directions:

Step 1: Preheat oven to 350 degrees for convection ovens and 375 degrees for convection.

Step 2: In a large bowl, cream the butter and sugar together. Add eggs one at a time beating after each addition. Stir in the anise and vanilla extracts.

 
Step 3: Mix together the flour, baking powder, and salt. Pour the flour mixture into the mixing bowl with the butter mixture and, if using an electric mixer, cover with a towel to prevent the flour from flying all over the room. Stir in the hazelnuts and move the dough to a lightly floured board.
 

Step 4: Gently knead the dough then divide the dough into 2 parts. Roll each piece into a log about 15 to 18 inches long. Place the dough logs onto a large, parchment-lined cookie sheet about 5 inches apart. If your cookie sheets are smaller, place one log on each sheet diagonally to give space. Gently pat the logs flat so they are about 1 inch thick.

Step 5: Bake for 35 minutes then remove from the oven to cool.

Step 6: When cool, cut the loaves into ¾ inch thick slices and place slices on a parchment-lined cookie sheet. Bake at 250 (or 375 for conventional oven) for 8 minutes then turn and bake for an additional 8 minutes. Turn the oven off and set the door ajar. Allow the biscotti to continue to crisp in the oven.

Step 7: Great plain or dipped in chocolate.