Tra Vigne Unscotti Courtesy Of Michael Chiarello - cooking recipe

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

Preparation

Sift together the flour, baking powder and salt. Set aside.
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.
Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
Add the almonds and mix just until distributed.
Do not overwork.
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.
Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
Using your hands, roll each portion into a log about 3 inches in diameter.
Top generously with crystal sugar.
Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
Bake until firm and light brown, about 1 hour or more.
When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
Remove from the oven.
Let the logs cool completely.