Anise Almond Biscotti

• 1 cup Whole Almonds, Toasted, Coarsley Ground
• 3-1/4 cups Flour
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1-1/2 cup Sugar
• 10 Tablespoons Butter, Melted
• 3 whole Eggs
• 1 Tablespoon Vanilla Extract
• 2 teaspoons Aniseed, Ground
• 1 whole Egg White, To Brush On The Dough

1. Position rack in the center of the oven and preheat to 350u0b0F. Once the oven is hot, toast almonds for 8-10 minutes, until fragrant but not burnt.
2. Combine flour, baking powder and salt into a medium bowl. Mix sugar, melted butter, eggs, vanilla and aniseed in a large bowl. Add the flour mixture to the egg mixture and stir until blended. Coarsely chop the almonds and mix almonds in.
3. Divide dough in half. Using floured hands, place each half of dough on a cookie sheet and shape each dough half into a 13x3-inch log. Whisk the egg white in a small bowl until foamy; brush over the top and sides of each dough log.
4. Bake logs until golden, about 30 minutes. Cool logs completely on the sheet on a rack for 25 minutes. Maintain the oven temperature.
5. Transfer logs to a cutting board. Using a serrated knife, cut logs on the diagonal into 1/2-inch wide slices. Arrange cut side down on the same baking sheet. Bake for 8 minutes. Turn biscotti over and bake until just beginning to color, about 8 minutes. Transfer to a cooling rack.

coarsley ground, flour, baking powder, ubc, sugar, butter, eggs, vanilla, egg

Taken from tastykitchen.com/recipes/desserts/anise-almond-biscotti/ (may not work)