Almond Anise Biscotti Recipe

• 3 1/4 cups unbleached flour
• 1 tablespoon baking powder
• 1/3 teaspoon salt
• 1 1/4 cups sugar
• 5 oz (1 1/4 sticks) unsalted butter, melted
• 3 large eggs
• 1 tablespoon vanilla extract
• 2-3 teaspoons anise or fennel seed, ground
• 2 cups whole toasted almonds
• 1 egg white for wash (optional)

1. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper.
   Sift flour, baking powder and salt into medium bowl.
2. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl.
3. Add flour mixture to egg mixture and stir with wooden spoon until well blended.
   Mix in almonds.
4. Divide dough into thirds. Using floured hands, shape each dough third into a 10 inch-long, 2 1/2-inch-wide log on prepared baking sheet keeping a 2’’ space between logs (logs will spread).
   Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
5. Bake logs until lightly golden brown w/ surface cracks on top, about 30 minutes.
6. Cool logs completely on the sheet pan on a rack, about 25 minutes. Maintain oven temperature.
   Transfer logs to a cutting board; discard parchment paper. Using serrated knife, cut logs on diagonal into 3/4 inch slices. Arrange slices, cut side down, on the same baking sheet. Bake 16 minutes. Turn biscotti over; bake until just beginning to color, about 10 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)