Anise-Almond Biscotti

Let's Cook

1. Step 1.

   Whisk together in a large bowl: 3 ⅓ cups (415g) all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt

2. Step 2.

   Beat in a large bowl until blended: 1 ¼ cups (250g) sugar; ¼ cup (50g) vegetable oil; 2 large eggs; 2 large egg whites; 2 teaspoons anise seed, finely ground; 1 teaspoon vanilla or almond extract; Finely grated zest of 1 lemon; Finely grated zest of ½ orange

3. Step 3.

   Add the flour mixture to the sugar-egg mixture along with: 1 cup almonds, coarsely chopped

4. Step 4.

   Stir until blended. Divide the dough in half. Shape each half into a smooth 11 × 1 ½-inch log by wrapping the log in plastic and rolling it back and forth until smooth, or by shaping it with lightly floured hands. Arrange the logs as far apart from each other as possible on the prepared baking sheet and press to flatten slightly. Bake for 25 minutes. Transfer the baking sheet to a wire rack (leave the oven on).

5. Step 5.

   When the logs are cool enough to handle, carefully transfer to a cutting board and cut on a slight diagonal into ⅜-inch-thick slices. Lay the slices flat on the baking sheet, return to the oven, and bake for 10 minutes. Turn the slices over and bake until lightly browned, 5 to 10 minutes more. Transfer the biscotti to wire racks to cool.