Almond Biscotti

Instructions

1. Prepare ingredients
   Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Make the dough
   In a separate bowl, beat eggs, melted butter, vanilla extract, and almond extract. Pour wet ingredients into dry ingredients and stir until combined. The dough will be sticky. Fold in the toasted almonds, orange zest, and anise seeds (if using).
3. Shape the logs
   Divide the dough in half. With floured hands, shape each portion into a log approximately 12 inches long and 2 inches wide. Place logs on the prepared baking sheet, leaving at least 3 inches between them as they will spread during baking.
4. First bake
   Bake logs for 25-30 minutes until they're firm to the touch and lightly golden. Remove from oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (165°C).
5. Slice and second bake
   Using a serrated knife, cut each log diagonally into ½-inch thick slices. Place slices cut side down on the baking sheet. Bake for another 8-10 minutes, then flip each biscotti and bake for an additional 8-10 minutes until they are crisp and golden. The longer you bake, the crunchier they'll become.
6. Cool completely
   Remove biscotti from the oven and transfer to a wire rack to cool completely. They will continue to harden as they cool. Store in an airtight container at room temperature for up to 2 weeks.