Italian Biscotti With Almonds, Pistachio And Anise

• 3/4 cups Almonds. Whole, Blanched
• 1/2 cups Pistachio Nuts
• 1 stick Butter. Cold, Unsalted
• 3/4 cups Sugar
• 2 cups Flour
• 1 Tablespoon Anise Seeds, Crushed To Powder
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 2 whole Eggs
• 1 whole Egg White, For Brushing

1. Roast the whole almonds and pistachio nuts in a dry pan over medium heat for 2-3 minutes while making sure they don't burn. Remove from heat and let them cool down.
2. Preheat oven to 340 F. In a large bowl mix the whole, roasted nuts with the remaining ingredients, except the egg white. (You can crush the anise seeds in a mortar or a Magic Bullet.)
3. Divide the dough into two equal portions and use your hands to make two oblong-shaped, flat breads and place them on a baking tray lined with baking paper. Brush with the egg white.
4. Bake for 35 minutes until golden brown in a 340 F oven. Remove from oven. Reduce heat to 300 F.
5. Cool a bit and when you can handle them cut them with a bread knife into slices about half an inch thick. Place slices with cut side up onto the baking sheet again.
6. Bake for an additional 6-10 minutes on each side. Slices should be lightly toasted. Dip in chocolate if desired.

blanched, nuts, butter, sugar, flour, anise seeds, baking powder, salt, eggs, egg

Taken from tastykitchen.com/recipes/desserts/italian-biscotti-with-almonds-pistachio-and-anise/ (may not work)