These twice-baked cookies taste even better with cappuccino, which is a great excuse to eat them morning, noon, and night. Anise, which has a licorice taste, might not be your favorite flavor; don’t worry, you can omit the anise seeds and add lemon zest instead.
Yield: 20 pieces
Preheat oven to 350˚F. In a bowl, add flour, sugar, baking powder, salt, anise seeds, and almonds. Mix well. In a separate bowl, add eggs, almond extract, and vanilla extract. Whisk ingredients together. Add egg mixture to flour mixture and stir with a rubber spatula until combined.
Line baking sheet with parchment paper. Divide dough into two loaves and shape each loaf into 2’-inch-wide cylinders. Place both loaves on parchment and bake until golden brown, about 35–40 minutes. Remove biscotti from oven. Reduce oven to 250˚F. Using a serrated knife, slice biscotti into 1/2-inch-thick slices. Line baking sheet with new parchment and place biscotti, cut-side down, on parchment. Bake until crispy, about 25–30 minutes.
