Anise Almond Biscotti Recipe

0 Prep: Position oven rack in the center and preheat to 350°F. Line a baking sheet with parchment paper.
1 Wet Ingredients: In a large bowl, combine melted butter and sugar. Add eggs, ground anise, vanilla extract, and almond extract. Mix well.
2 Make the Dough: In a separate bowl, sift together flour, baking powder, and salt. Add to the wet mixture and stir until just combined. Fold in chopped almonds. Tip: If the dough feels too sticky, refrigerate for [timer minutes=60]30–60 minutes[/timer] to firm up.
3 Shape Logs: Divide dough into two portions. With lightly floured hands, shape each into a log about 10 inches long. Transfer to the baking sheet and gently flatten into logs about 12 inches long and 3½ inches wide. Leave about 3 inches between logs, as the logs will spread while baking.
4 Add Topping: Whisk egg white in a small bowl and brush over logs. Sprinkle sliced almonds and raw sugar on top, pressing gently.
5 First Bake: Bake [timer minutes=25]25–30 minutes[/timer] until lightly golden, firm but not hard, and easy to slice. Cool completely (several hours or overnight). This step is important to help them firm up prevent crumbling during slicing.
7 Slice: Reduce oven temperature to 325°F. Transfer logs to a cutting board. Using a long sharp knife, slice diagonally into ½-inch thick pieces with a gentle sawing motion.
8 Second Bake: Arrange slices cut-side down on baking sheet. Bake [timer minutes=10]10 minutes[/timer], flip, then bake another [timer minutes=10]8–10 minutes[/timer] until dry and just beginning to turn light golden.
9 Cool & Store: Cool completely on a rack. Biscotti should be dry and crunchy. Store in an airtight container at room temperature.