The first gift my husband ever gave me was my KitchenAid stand mixer. That was a clear sign he was worth keeping around. Who else knew I would prefer a heavy metal object over a cashmere sweater or silver necklace? My mixer is a white 5 quart and it has seen me through the testing of 5 dessert cookbooks, family and friends’ birthday cakes, countless dinner party desserts and years of Christmas cookie marathons. I cannot even begin to imagine the number of times I have whipped cream in my machine. Come to think of it, it would have been cool if it had a meter that logged the number of minutes used. If my mixer could talk it would have a lot of memories to share. The good news is twenty years later I still have my husband and my mixer. They are both going strong and a vital part of my life.
Even though my mixer is working well and I would not give it up for the world when I heard about the 90th anniversary stand mixer and looked it up online my instant reaction was I have to get one. Then I said to myself- Don’t be silly, you don’t need a new mixer, yours is working fine. That thought lasted for about 24 hours until I went into the Sur La Table at The Ferry Building in San Francisco and Will, the general manager, showed me the new machine. Once I laid my eyes on it I knew it would only be a matter of time before it ended up on my kitchen counter. It is an absolutely gorgeous machine. The color is a deep cherry red, deeper than the red in their standard machine. It has a bit of a metallic sheen to it. Then there is the glass bowl. The thick glass is reminiscent of the mixers of the 50’s but you still get the work horse machine that KitchenAid mixers are known for. Retro and modern. I stare at it the way a mother stares at her newborn baby. I can’t take my eyes off of it. People come in the house and I instantly show it off.
But rest assured I have not given up my old machine. It is tried and true and deserves a rest. With all the baking and testing I do they will both get plenty of mileage. My two machines sit side by side. Visually they complement each other and I like to think they keep each other company.
Here’s is the recipe for the first thing I made in my new 90th anniversary mixer. Appropriately it is one of my husband’s favorites.
Makes about 36
3 large whole eggs
3 large egg yolks
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 2/3 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon anise seeds
Grated zest of 1 lemon
Grated zest of 1 lime
Grated zest of 1 orange
1 2/3 cups (7 ounces) whole natural almonds, toasted
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a bowl, lightly whisk together the whole eggs, egg yolks, and vanilla. Set aside.
Combine the flour, sugar, baking powder, salt, anise seeds, and all the citrus zests in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until mixed. Add the egg mixture and continue to mix until almost completely incorporated, about 15 seconds. Add the almonds and mix until the dough comes together.
On a lightly floured work surface, divide the dough into thirds. Shape each third into a log about 10 inches long. Place 2 logs on a prepared baking sheet, spacing them about 3 inches apart. Place the third log on the second baking sheet.
Bake until light golden brown, about 20 minutes. Let cool on the pans to room temperature.
Reduce the oven temperature to 300°F.
Transfer the logs to a cutting board and, using a serrated knife, slice crosswise on a slight diagonal, 3/4 inch thick. Place the slices, cut side up, on 1 baking sheet and return to the oven. Bake until golden brown and dry, about 15 minutes. Let cool on the pan to room temperature.
The biscotti may be made up to 2 weeks in advance. Store in an airtight container at room temperature.