Patsys Italian Restaurant | Owned and Operated By The Scognamillo Family Since 1944
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Anise Biscotti

9/4/2015

20 Comments

 
Picture
Makes about 4½ dozen

We keep desserts simple at Patsy’s Italian Restaurant. I think it is because my father worked at a bakery from when he was six years old, where he learned how much customers love the Old World classics like biscotti and cannoli. (There is a great story about his boss making him whistle all day long so he could tell that the kid wasn’t eating up the profits.) Many of our guest’s meals are finished with a plate of these anise biscotti and an espresso.


  • 3 cups all-purpose flour, plus more for shaping the dough
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1¼ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3 large eggs plus 1 large egg yolk
  • 1½ teaspoons honey
  • 1 teaspoon anise extract
  • Confectioners’ sugar, for sifting
1. Preheat the oven to 350ºF. Line a large rimmed baking sheet with parchment paper.

2. Whisk the flour, baking powder, and salt together. Beat the butter and sugar together in a large bowl in the bowl of a heavy-duty standing mixer with the paddle attachment until the mixture is light in color and texture, about 3 minutes. One at a time, beat in the eggs, followed by the yolk, honey, and anise extract. With the mixer on low speed, gradually add the flour mixture the make sticky soft dough.

3. Turn out the dough onto a floured work surface and divide into thirds. Shape each portion of dough, coating with flour as necessary to keep it from sticking, into an 11-inch-long log. Transfer the logs to the baking sheet, spacing them evenly apart. Using floured hands, pat the top of each log each log to flatten it into ½-inch thickness.

4. Bake until the loaves are golden brown and feel firm, about 25 minutes. Let cool on the baking sheets for about 20 minutes.

5. Transfer the loaves to a chopping board. Using a serrated knife, cut the loaves crosswise into ½-inch-thick slices.

6. Position a rack about 8 inches from the source of heat and preheat the broiler on High. In batches, spread the biscotti, cut sides up, on the baking sheet and broil, and watching carefully to avoid burning, until lightly browned, about 1 minute. Remove from the broiler, turn the biscotti over, and return to the broiler to brown the other sides. Transfer to wire cooling racks and let cool completely.
20 Comments
Anthony Giordano
11/2/2015 11:38:37 am

Hi Patsy's (Sal),
Would you be able to send me your recipe for stuffed artichokes? I admire your style; I am an 85 year old Civil Engineer from West Haven, CT and I know something about good Italian food! Most Sincerely, Anthony V. Giordano-P. E., LLC.

Reply
Maria Federico
12/12/2015 09:14:09 pm

I want to make your stuffed artichokes

Reply
Victoria Nealey link
10/16/2016 07:09:24 pm

We are having a dinner celebrating the Rat Pack. Please send your recipe for stuffed artichokes. My part is the appetizer.I'll WOW them.

carol sisca
12/15/2015 08:12:18 am

saw your show last night for Frankie and loved all recipes. Can't find them. Would love to make the ricotta tort. thank you

Reply
Ann Marie Apicelli link
12/18/2015 11:12:44 am

Would love to have Patsy's recipe for Ricotta Cheese Cake. Thank you!.

Reply
Carol link
3/19/2016 05:58:54 pm

Please send me your recipe for fra diovolo sauce.

Reply
Dianne Morrison
8/24/2016 09:29:50 pm

Would like to have the recipe for Lobster fra Diovolo.

Reply
Joan oshkello
7/4/2017 11:34:30 am

Love the best Italian food in New York!
Will be there this week!
Recipe for stuffed artichoke,! Please
Thanks

Reply
anne from patsy's link
7/4/2017 12:21:44 pm

i would be happy to share that recipe. enjoy!
Patsy's Stuffed Artichokes Recipe
4 x Artichokes
28 ounce Breadcrumbs
1/4 c. Grated parmigiana cheese
1/2 c. Minced onions
2 c. Extra virgin olive oil
1/4 tsp Oregano
2 tsp Fresh parsley
2 tsp Basil
1/2 tsp Black pepper
1 tsp Salt
1/2 tsp Crushed red pepper
2 x Cloves garlic, minced
3/4 c. Minced black olives
Directions
With scissors, trim the top of the artichoke leaves. Slice off the top of each artichoke and clean out center leaves. Cut off stem up to the base of the artichoke. Combine all ingredients and mix thoroughly. Stuff artichokes, tapping down stuffing so which each artichoke is full. Place stuffed artichoke in an 8 x 8 baking dish. Fill baking dish halfway with water and cover with aluminum foil. Place in a preheated oven and bake at 400 F for 75 Min (1 hour and 15 Min). Add in water if necessary.
Remove aluminum foil. Broil artichokes till breadcrumb topping is browned.
Baste artichokes with water from baking dish and serve.

Reply
Teri Marcos
4/19/2018 08:42:01 pm

I ate at Patsy's last Saturday night and had the most wonderful lasagna with Napoleon Cake for dessert. Would you share your Napoleon Cake recipe with me? It has been my favorite dessert since I was a little girl (I turn 60 this summer - 2018).

Reply
ro arabia
7/2/2018 05:19:01 pm

PLEASE SEND RECIPE FOR USING YOUR MARINARA SAUCE WITH COSTCO'S FROZEN SEAFOOD MEDLEY. THANKS.

Reply
Oksana Brady
10/12/2018 04:15:31 pm

Totally agree with the comments above, can I please please have the recipe for that devine napoleon , unforgettable

Reply
Dee Mitchell
7/30/2019 06:46:58 am

We LOVE dining at Patsy's whenever we visit NYC. Would you share a recipe for stuffed calamari? I realize you probably cannot share the recipe Sal uses, but if you have another one you recommend, that would be awesome.

Reply
Robert Barili link
9/30/2019 05:04:07 pm

If possible would you share a recipe for Linguine and Clams. I had some last NY visit,

Reply
Peter Hyland
7/1/2020 02:04:47 pm

Whenever I visit NYC I always dine at Patsy's. I live in central Virginia and have sent many friends and customers to Patsy's. I love your Mozzarella in Carrozza. I would love to get your recipe. I have made it many times and it has been tasty but doesn't compare to your appetizer. Look forward to our next visit to NY and as always will dine at Patsy's. I have your cookbook and have cooked some wonderful meals but unfortunately Mozzarella in Carrozza isn't in the cookbook. Thanks for providing my wife and I many great dining experiences.

Reply
NSA Nevada link
2/27/2021 08:52:47 am

Hi great reading youur post

Reply
DIANNE Barnard
7/22/2021 06:07:14 am

i am in the UK is it possible to get the recipe for sal's riccota cheesecake. it looks fantastic. i have been trying to find it but without success

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Theresa Carroll link
11/23/2021 08:44:51 am

The Best!! Sal and Lisa were terrific!! Just GO !! you wont be disappointed

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Isabelle Fiamelli
11/3/2022 07:59:19 am

Hello, I have 2 of your cookbooks, and was going to make Chicken Beast with Prosciutto, Mushrooms and Capers but there are no instructions on what to do with the egg and flour. Do I use that to bread first with the flour and egg then pan fry the chicken. The recipe is on page 76 from Patsys Italian cookbook. Grazie

Reply
Lynda Williamson
11/22/2024 09:52:44 am

I just found your blog and recipes. We’re bringing our 93 year old mom, Patsy, to your restaurant in December. I can’t wait to share your delicious food with her.

Reply



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