La Saison Biscotti for Paula Kornell Sparkling Wine

Aunt Annie’s Anise
Yield 36 Biscotti

2/3C Plain Salted Almonds (preferably blanched)
1T Fennel Seeds, toasted
2T Pernod
1/2C Butter
3/4C Sugar
2 Eggs
1t Preserved Lemon
2C + 2T All-purpose flour
1.5t Baking powder
1/4t Salt

Roll into 4 logs (approximately 220g) and top with egg wash with 1t orange zest and Maldon salt.
Bake at 325 degrees for 25 min. Slice and bake for an additional 10 min.

Persian
Yield: 36 Biscotti

Generous pinch of saffron threads
2T Orange Juice (Bloom Saffron in slightly heated OJ then add Raisins to soften)
1/2C Raisins, finely chopped
1/2C Butter
3/4C Sugar
2 Eggs
1T Orange Zest
2C + 2T All-purpose flour
1.5t Baking powder
1/2t Cloves
1/4t Salt
2/3C Pistachios- toss with Sunflower oil and season with a pinch of sugar, toast for 8 min then finely pulse.

Roll into 4 logs (approximately 220g) and top with egg wash with a splash of rose water.
Bake at 325 degrees for 25 min. Slice and bake for an additional 10 min.