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

1. Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine thoroughly.
2. Using a sharp knife, coarsely chop the almonds and set them aside.
3. 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.
4. The mixture will look somewhat curdled.
5. Beat in the vanilla extract, anise seeds, and orange zest.
6. Beat in the dry ingredients, then the chopped nuts, to make a soft dough.
7. Remove the dough from the bowl, wrap it in plastic, and chill for 2 hours, or until it is firm enough to handle.
8. Preheat the oven to 325 degrees F. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.
9. Divide the dough into 5 equal portions.
10. 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.
11. 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.
12. In a small bowl, beat the egg white with a fork until frothy.
13. With a pastry brush, glaze each log with the beaten egg white and sprinkle with 1 teaspoon sugar.
14. Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly, 20 to 25 minutes.
15. Rotate the sheets 180 degrees halfway through the baking time to ensure even browning.
16. Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes.
17. Reduce the oven temperature to 200 degrees F.
18. With a sharp, serrated knife, slice the cooled slightly on the bias into 1/4-inch-wide slices.
19. Lay the slices on the baking sheets in a single layer.
20. Return them to the oven and cook for 20 minutes more, or until they are toasted, dry, and crisp.
21. 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.

flour, baking powder, kosher salt, whole blanched almonds, eggs, egg yolks, sugar, vanilla, anise seeds, orange

Taken from www.chowhound.com/recipes/almond-anise-and-orange-biscotti-18770 (may not work)