Biscotti, My favorite

By ghinman

Ingredients

• 3 1/2 cups unbleached all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 4 large eggs, 2 egg yolks, and one egg white for brushing
• 2 cups granulated sugar, plus extra for sprinkling
• 2 tsp. vanilla extract
• 2 tbs. almond liqeur, such as Disaronno
• 1 tbs. anise seed
• 4 cups coarsley chopped whole almonds

Details

Servings 12

Preparation

Step 1

Adjust oven rack to lower-middly and upper positions and heat oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper.
Whisk flour, baking powder and salt in a medium bowl. Beat egg yolks and sugar with an electric mixer in a large bowl until light, about 2 min.; beat in vanilla, liqueur and anise. Beat in dry ingredients and then almonds to form sticky but workable dough.
Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15 by 2 in. log. Carefully transfer 2 logs to each baking sheet brushing each with egg white and sprinkling with sugar. Bake until pale golden and just beginning to crack, 20 to 25 minutes.
Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position, heat oven to 200 degrees. Slice logs diagonally 1/2 in. thick with a serrated knifw, laying slices on baking sheets in single layer. (There will be enough cookies for 3 sheets.) Working 2 sheets at a time, bake biscotti until crisp and golden, about 25 minutes. Remove from oven and cool. (Can be stored in airtight container up to 2 weeks.