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 liqueur, such as Disaronno
- 1 Tbs. anise seed
- 4 cups coarsley chopped whole almonds
Preparation
Step 1
Adjust oven rack to lower-medium 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 med. bowl. Beat eggs, 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 approximately 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 min.
Cool cookie logs on baking sheet until tepid, about 40 min. Keeping oven racks in position, heat oven to 200 degrees. Slice logs diagonally 1/2 in. thick with a serrated knife, laying slices on baking sheets in singld layer. (there will be enough cookies for 3 sheets.) Working sheets at a time, bake biscotti until crisp and golden, about 25 min. Remove from oven and cool. (can be stored in airtight container up to 2 weeks.