The Delicious Crescent

0 Prep: Position the rack in center of oven and preheat to 350 degrees Fahrenheit. Prepare the baking sheet by lining with parchment paper.
1 Wet Ingredients: In a large bowl, combine melted butter and sugar. Then add eggs, ground aniseed, vanilla extract, almond extract and combine.
2 Dough: Sift flour, baking powder and salt in a medium bowl and add to the wet ingredients. Stir with a wooden spoon until well combined. Finally mix in chopped almonds.
3 Tip: If the dough is sticky, refrigerate for [timer minutes=60]an hour[/timer] to firm it up.
4 Make Logs: Divide dough in two portions. With floured hands, roll each portion into a cylindrical log about 10 inches long.
5 Shape Logs: Carefully transfer both logs to prepared baking sheet, spacing apart. Gently flatten and shape each portion into a 12 inch long and 3½ inch wide log and make sure they are about 3 inches apart on the baking sheet, as the logs will spread while baking.
6 Topping: Whisk egg white in a small bowl and brush over top and sides of the logs.  Scatter almond slices and raw sugar on the top and press down gently.
7 First Bake: Bake logs until golden brown, about [timer minutes=25]25 to 30 minutes[/timer]. Allow the baked logs to cool down completely, about couple hours or more.
8 Slice Loaves: Lower the oven temperature to 325 degrees Fahrenheit. Transfer baked logs to a wooden cutting board. Using a sharp and long serrated knife, cut logs in a back and forth motion, diagonally into ½ inch thick slices.
9 Second Bake: Place the slices on baking sheet, cut side down. Bake about [timer minutes=10]10 minutes[/timer], then flip the cookies gently and bake the other side until just beginning to color, about [timer minutes=8]8 to 10 minutes[/timer].
10 Store: Transfer to rack and cool. The biscotti should be very dry and crunchy. Store in airtight container at room temperature.