Crunchy Anise & Almond Biscotti

1. Preheat and toast almonds

Preheat your oven to 350°F. Spread the whole almonds on a baking sheet and toast them for about 5 minutes. Once toasted, let them cool before giving them a good chop.

2. Combine dry ingredients

In a large bowl, measure out 2¼ cups of all-purpose flour, 1 teaspoon of baking powder, and ¾ teaspoon of aniseed, then stir to combine these dry ingredients.

3. Combine wet ingredients and beat

In another bowl, combine 3 eggs, 1 cup of sugar, and ¼ teaspoon of lemon zest. Beat the mixture until it forms a ribbon, which ensures your biscotti will have the right texture.

4. Combine all ingredients

Gradually stir the flour mixture into the egg mixture until well combined. Fold in the chopped almonds gently.

5. Form loaves

With damp hands, form the dough into two loaves, each about 3 inches wide. Place them on a parchment-paper-lined baking sheet.

6. First bake

Bake the loaves for 25 minutes, or until they are lightly golden. This initial bake sets the shape of your biscotti. Remove the loaves from the oven and let them cool for about 10 minutes.

7. Slice and second bake

Lower the oven temperature to 300°F. Once the loaves are cool enough to handle, cut them into ½-inch-thick slices. Arrange the slices cut side down on two baking sheets. Bake the slices for 10 minutes on one side, then flip them and bake for another 10 minutes. They should be golden brown and perfectly crisp, giving you that traditional biscotti texture.