These are not hard biscotti, but more cakelike. At her restaurant L’Etoile,
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Beat the butter in an electric mixer with a paddle attachment until creamy, about 5 minutes. Gradually add the sugar and continue beating until the mixture is light and fluffy. Then beat in the eggs one at a time until fully incorporated. Add the orange zest, persimmons, chopped chestnuts, vinegar, and bourbon. Turn the machine to low speed and add half the flour. While it is mixing, put the anise seeds, baking powder, salt, and
Turn the dough out onto a floured board, flatten it out, and spread the whole chestnuts over the surface. With floured hands, fold the dough over to incorporate and mix in the chestnuts. Roll the dough into a log, and put it on the cookie sheet.
Bake in the oven for 30 minutes, or until the top of the roll is golden and springy. Take the roll out and let cool. Leave the oven on.
To serve, cut the Banon cheeses into wedges with the leaves still on and put on a large plate. Slice the biscotti roll into
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