Name: Persimmon and Chestnut Tender Biscotti
Yield: Makes about 20 Biscotti
Cuisine: American
Ingredients: 1 tablespoon baking powder; 8 ounces 15 -year-old single-cask bourbon whiske; 2 cups peeled, cooked chestnuts—1 cup chopped, 1 cup left whole; 2 Banon-style goat cheeses wrapped in chestnut leaves; 6 cups all-purpose flour; 1 teaspoon cider vinegar; 1 cup organic, sulphur-free, dried persimmons, chopped; 1 teaspoon salt; 2 teaspoons toasted anise seeds, ground; 1 tablespoon freshly grated orange zest; 4 large eggs; 2 tablespoons bourbon; 6 tablespoons unsalted butter; 2½ cups sugar

Preparation info

Makes about
20
Biscotti

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

These are not hard biscotti, but more cakelike. At her restaurant L’Etoile, Odessa Piper serves them with the Banon-style cheeses from Capriole farm at the corner of Indiana and Kentucky, where she thinks some of the greatest American cheeses come from, Banon-style cheeses are made from the first milk of the spring, and the wrapping leaves are chestnut, though dipped in Kentucky bourbon, not the marc that is used in France.