Tra Vignes Unscotti Once Baked Food

TRA VIGNE UNSCOTTI COURTESY OF MICHAEL CHIARELLO

Steps:

• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
• Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
• Add the almonds and mix just until distributed.
• Do not overwork.
• On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
• Using your hands, roll each portion into a log about 3 inches in diameter.
• Top generously with crystal sugar.
• Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
• Bake until firm and light brown, about 1 hour or more.
• When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
• Remove from the oven.
• Let the logs cool completely.