This recipe is adapted from Mario Batali’s traditional biscotti recipe.
3-½ cups unbleached all-purpose flour
1 tsp baking powder
1 tsp kosher salt
4 large eggs
2 egg yolks plus one egg white, reserved
2 cups granulated sugar
2 tsp pure vanilla extract
2 Tbs anisette or amaretto
1 Tbs anise seed
4 cups coarsely chopped whole almonds
1 tablespoon granulated sugar for glaze
Heat the oven to 325°F. Lightly grease two heavy cookie sheets, or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt and set aside.
In a large bowl, beat together the eggs and sugar until light, about 2 minutes. Beat in the vanilla, anisette or amaretto, and anise seed. Beat in the dry ingredients, then the chopped nuts. The dough should be sticky but workable, add a little more flour if necessary.
Divide the dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two logs on each cookie sheet.
In a small bowl, beat the egg white until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar. Bake for about 30 minutes, or until lightly golden brown, firm to the touch, and just beginning to crack slightly.
Allow the logs to cool on the cookie sheet until cool to the touch, about 40 minutes. Reduce the oven temperature to 200°. With a serrated knife, slice the logs diagonally and slightly on the bias to create the most surface area on each cookie. Each biscotto should be about ½-inch thick. Lay the slices on the cookie sheets in single layer; Return the biscotti to the oven and bake for 20 more minutes, or until the biscotti are toasted and crisp.
Store the biscotti in an airtight container. They will keep up to about 2 weeks.