Meet Cat Santamauro. A NoLibs resident and sass-about-town, she’s got a rolodex of tasty recipes and techniques. She’ll stop by from time-to-time, learnin’ us a little something when it’s time to save money for alcoholic drinks. These are trying times, people. Expect lots of foodporn pics and straight talk about flavor. She believes in you, and we believe in her. We’re setting this off with a little food philosophy and a recipe for Chocolate Anise Biscotti.

Food is an art, but doesn’t need to be a challenge to create. When you come from a big family like mine, food is the tie that binds. What better way to show you care for someone than a big plate of chocolate chip cookies? Never underestimate the power of homemade chicken soup, or the satisfaction of providing a huge feast for the holidays.

Don’t stop there. Try and make everything. Nothing is too daunting. You can make things from scratch you didn’t even know were possible. Food presentation matters. We’ll talk. Let’s start with an easy dish that will impress.

Chocolate Anise Biscotti

Biscotti is delicious and remarkably simple to make. Crunchy without being hard, and slightly sweet. Even those who don’t like anise will enjoy these treats because the flavor is subtle and blends very fluidly with the dark chocolate.

Ingredients:

• ½ cups of whole wheat flour
• 1 ½ cup all purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon of salt
• ¾ cups sugar
• 1 stick (½ cup) butter, soft
• 2 eggs
• ½ teaspoon vanilla extract
• 1 teaspoon ground anise seed (it is really important that it is powder. If you can only find the whole seed you can use a spice/coffee grinder)
• 1 ½ cup mini chocolate chips (I really prefer the mini ones over the regular ones if you can get them, it disburses the chocolate better and ensures there is some in every bite, also it helps the biscotti keep its shape. But if you have to get the regular size, it isn’t a deal breaker)
• Sanding sugar for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees. Place foil over a large baking sheet.
2. In a large mixing bowl combine flour, salt, and baking powder.
3. In a separate bowl using an electric mixer, beat the butter and sugar until fluffy. Add the eggs one at a time. Add vanilla and mix.
4. Add flour mixture and combine. Add anise seed, mix, then add chocolate chips.
5. Place the dough onto the baking sheet and form in into a 16”-3” log. Press the sanding sugar on the top of the log if you choose to use it. I suggest it, because it produces a beautiful sparkle when served.
6. Bake until light golden and fragrant, about 25-30 min. It should be set when you touch it in the center.
7. Cool 30 minutes.
8. Move the log to a cutting board and cut diagonally with a bread knife (or something long and serrated) each slice being about 1 inch thick.
9. Arrange the slices back on the baking sheet cut side up and bake for another 15-20 min until golden brown.
10. Cool completely. Pair with hazelnut coffee and a Jimmy Stewart flick.

– Cat Santamauro

catFood is one girl’s mission to teach people the art of simple food with big flavor. She loves cheese, crafts, and her Kitchen-Aid mixer. She can often be found around fresh produce and curing the common cold with Matzo Ball Soup.