Tra Vigne Unscotti Courtesy Of Michael Chiarello

Total Time: 3 hrs 35 mins Preparation Time: 25 mins Cook Time: 3 hrs 10 mins

Ingredients

• 3 1/2 cups all-purpose flour (plus more for dusting work surfaces)
• 1 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, at room temp
• 1 teaspoon gray salt
• 2/3 cup crystal sugar (plus more to roll logs in)
• 1/3 cup packed brown sugar
• 5 large eggs
• 6 tablespoons anise seeds
• 1 cup unblanched whole almonds, toasted

Recipe

• 1 sift together the flour, baking powder and salt. set aside.
• 2 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.
• 3 add the eggs, four mixture and anise seeds. beat on low just until the dough begins to come together.
• 4 add the almonds and mix just until distributed.
• 5 do not overwork.
• 6 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.
• 7 preheat the oven to 325 degrees f.
• 8 line a baking sheet with parchment paper. divide the dough into 2 equal portions on a lightly foured work surface.
• 9 using your hands, roll each portion into a log about 3 inches in diameter.
• 10 top generously with crystal sugar.
• 11 place the logs pm the prepared baking sheet and press down lightly to flatten slightly. logs should be several inches apart.
• 12 bake until firm and light brown, about 1 hour or more.
• 13 when poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
• 14 remove from the oven.
• 15 let the logs cool completely.