Classic Italian Biscotti are the perfect complement to coffee and espresso. Their crisp texture and almond flavor make them extra delicious when dunked.
2 cups sugar
1 teaspoon vanilla
4 cups flour
2 teaspoons baking powder
3 tablespoons ground aniseed
3/4 cup whole blanched almonds (optional)
Biscotti serves 24-30.
Preheat oven to 325° F.
Whip eggs with sugar and vanilla until very light. Eggs will be nearly white.
Combine dry ingredients (flour, baking powder and ground aniseed), fold with almonds carefully into egg mixture.
Pour out onto parchment lined cookie sheet in two long strips.
Bake at 325° F for 25-30 minutes or until firm and lightly browned. Cool.
Slice into 3/4" strips with serrated knife.
Transfer back onto cookie sheet and return to oven.
Brown on both sides, 7-8 minutes per side, until dry.