Anise-Almond Biscotti

• 1 1/2 cups whole almonds
• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon aniseed
• 3 eggs, at room temperature
• 1 cup sugar
• 1/4 teaspoon lemon zest

1. Preheat the oven to 350F.
2. Spread out on a baking sheet and toast in the oven for 5 minutes: 1 1/2 cups whole almonds.
3. Let cool and coarsely chop.
4. Measure and stir together: 2 1/4 cups unbleached all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon aniseed.
5. In another bowl, combine: 3 eggs, at room temperature, 1 cup sugar, 1/4 teaspoon lemon zest.
6. Beat together until the mixture forms a ribbon.
7. Stir in the flour mixture until just incorporated and then gently fold in the almonds.
8. On a parchment-paper-lined baking sheet, form the dough into two 3-inch-wide loaves, about 3 inches apart.
9. Smooth the loaves with damp hands.
10. Bake for 25 minutes, or until lightly golden.
11. Remove the loaves from the oven and let cool for about 10 minutes.
12. Lower the oven temperature to 300F.
13. Cut the cooled loaves into 1/2-inch-thick cookies and place cut side down on 2 baking sheets.
14. Cook for 10 minutes, turn the cookies over, and cook for another 10 minutes, or until golden brown.
15. Omit the almonds and use 1 cup raisins and 1 cup walnuts instead.
16. Other nuts and dried fruits may be used in the same quantities.
17. Add 1/2 cup chopped candied citrus peel.
18. Use a spice other than anise, such as fennel or coriander, or omit the spices entirely and increase the amount of grated zest to 1 teaspoon.

whole almonds, flour, baking powder, aniseed, eggs, sugar, lemon zest

Taken from www.epicurious.com/recipes/food/views/anise-almond-biscotti-387091 (may not work)