- 1 cup unblanched whole almonds
- 3 1/4 cups all-purpose flour sifted
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 5 1/3 tablespoons (1/3 cup) unsalted butter
- 3 large eggs
- 1 cup sugar
- 2 teaspoons anise extract
- 1 tablespoon anise seeds
Spread the almonds on a baking sheet and bake for about 5 minutes, until golden. Transfer the nuts to a bowl and let cool. (Leave the oven on.)
In a large bowl, combine the flour, baking powder, and salt. Add the butter and rub the mixture between your palms until it is the texture of coarse cornmeal.
In a large bowl, with a whisk or electric mixer, beat the eggs well. Beat in the sugar, then beat in the anise extract and anise seeds. Stir in the almonds and work them into the dough, using your hands or a wooden spoon.
Turn the dough out onto a floured surface. Divide the dough in half and place on the parchment-lined baking sheets. Shape each into a 12-by-3-inch loaf.
Bake the loaves for 25 minutes, or until puffed and firm to the touch. Remove the loaves from the oven and let cool for 5 minutes.
Cut each loaf on the diagonal into 1/2-inch slices. Place the slices on their sides on the baking sheets and bake for an additional 5 minutes on each side, or until toasted.
Cool the biscotti completely on racks. The cookies will keep in an airtight container for several weeks.
