Almond, Anise, and Orange Biscotti Recipe
- 3 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 cups whole blanched almonds
- 4 large eggs
- 2 large egg yolks, plus 1 egg white for glaze
- 2 cups granulated sugar, plus 1 1/2 tablespoons for glaze
- 2 teaspoons pure vanilla extract
- 1 tablespoon whole anise seeds
- Freshly grated zest of 1 large orange
- Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine thoroughly.
- Using a sharp knife, coarsely chop the almonds and set them aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, the egg yolks, and the 2 cups sugar on medium speed until light, about 2 minutes.
- The mixture will look somewhat curdled.
- Beat in the vanilla extract, anise seeds, and orange zest.
- Beat in the dry ingredients, then the chopped nuts, to make a soft dough.
- Remove the dough from the bowl, wrap it in plastic, and chill for 2 hours, or until it is firm enough to handle.
- Preheat the oven to 325 degrees F. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.
- Divide the dough into 5 equal portions.
- On a lightly floured surface, shape each portion of the dough into a log about 1 1/2 inches in diameter and 10 inches long.
- Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart.
- In a small bowl, beat the egg white with a fork until frothy.
- With a pastry brush, glaze each log with the beaten egg white and sprinkle with 1 teaspoon sugar.
- Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly, 20 to 25 minutes.
- Rotate the sheets 180 degrees halfway through the baking time to ensure even browning.
- Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes.
- Reduce the oven temperature to 200 degrees F.
- With a sharp, serrated knife, slice the cooled slightly on the bias into 1/4-inch-wide slices.
- Lay the slices on the baking sheets in a single layer.
- Return them to the oven and cook for 20 minutes more, or until they are toasted, dry, and crisp.
- Cool the completely on the baking sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.