Anise Seed Cookies (Biscotti) Known as “Mary Menneghetti Cookies”

Recipe: As given to me by Granny Coletta Frare (maiden name O’Connor)

8 eggs beaten well

3 cups sugar

1 cup butter (melted, These days I would brown it for more flavor.)

About 6 cups of AP flour

3 heaping teaspoons of baking powder

1 teaspoon salt

1 [1.81oz] package of anise seeds (granny chopped them up with a knife a little, I use a mortar and pestle to lightly smash them.)

1 cup chopped walnuts

“1 jigger vanilla Brady or rum” (a jigger is 1.5oz)

Mix all the shit together, then bake at 375ºF for about 14 min. (See YouTube video at bottom for the procedure)

(Uncle) Tom Frare

‪Granny’s Biscotti:

2 lb. cake flour,

3 cups sugar,

3 heaping teaspoons baking powder,

1 teaspoon salt,

1 1/2 oz. Anise Seed,

1/2 lb. butter (melted),

8 eggs beaten,

1 jigger vanilla (1/8 cup),

1 cup walnuts (optional),

Procedure:

Roll fistful of dough into long strip and place on greased cookie sheet (4 strips per cookie sheet), Bake at 375 degrees for 15 minutes. Time of baking may vary depending on your oven.‬

‪(Uncle) Tom Frare: “I always got a kick out of 1 jigger of vanilla. I assume that came from Aunt Mary, who never was that far from alcohol.”

Half Batch:

4 eggs beaten well

1.5 cups or 300 g sugar

0.5 cup 113 g unsalted butter

3 cups 440 g flour

1 tablespoon 12 g baking powder

3/4 tsp 3 g Morton kosher salt

1 tablespoon plus 1 teaspoon 20 mL pure vanilla extract

3/4 oz or 21 g anice seeds

~1/2 cup or 69g whole raw almonds, toasted, then chopped

Anise Seed Biscotti Procedure

Preheat oven to 375ºF

Brown the butter in a small saucepan over medium heat, stirring frequently, until the milk solids turn deep golden and aromatic. Immediately transfer the browned butter to a heatproof bowl to stop the cooking and let it cool until just warm, not hot. Beat the four eggs well in a separate bowl and set aside.

Place the cooled brown butter and the sugar into a mixing bowl. Cream the browned butter and sugar together until fully combined, lightened slightly, and no longer grainy. Add the vanilla extract and mix again. Pour in the beaten eggs and mix until the mixture becomes glossy and homogenous.

In another bowl whisk together the flour, baking powder, salt, and anise seed. Add the dry mixture to the wet mixture in two additions, mixing on low just until a soft but cohesive dough forms. If using nuts, fold in whole toasted almonds by hand to avoid breaking them.

Divide the dough into two equal portions. With lightly floured hands shape each portion into a log approximately 10–12 inches long and about 2 inches wide. Transfer the logs to a parchment-lined baking sheet, leaving space between them. Chill the formed logs in the refrigerator for 20–30 minutes to firm the dough and improve the definition of the final shape.

Bake the chilled logs at 375°F until lightly golden and set, usually 25–30 minutes. Allow the baked logs to cool for 10–15 minutes, then slice them on a slight diagonal into ¾-inch pieces using a sharp serrated knife.

Cool completely before storing. Biscotti will continue to dry slightly as they cool and will become crisp throughout.

My mom’s maiden name was Frare. Her father’s family was from Nervesa and surrounding communities, in north east Italy. From the state of Veneto. These Italian genetics are why I am such a passionate kisser, and an outstanding lover…

However, these cookies are not an old family recipe. The neighbor Mary Meneghetti lady taught my Granny how to make them. “Aunt Mary” was also from Nervesa. When I was a teenager finding my passion for food. Granny taught me how to make them.