Yield: 24 cookies

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1/2 cup (1 stick) unsalted butter, softened to room temperature

3/4 cup granulated sugar

 

2 large eggs

1 teaspoon vanilla bean paste

1 teaspoon almond extract

 

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon anise seed

1/2 teaspoon sea salt

1 cup whole almonds, lightly toasted and roughly chopped

 

Preheat an oven to 350°F.  Line a baking sheet with parchment paper.

 

In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy.

Add the eggs, one at a time, mixing until each egg is fully incorporated.

Add vanilla and almond extract; mix until well combined.

 

Add the flour, baking powder, anise and salt, mixing until well combined, then add the almonds and mix just until evenly distributed.  

 

Combine the dough onto a lightly floured surface, gather together and shape into a log about the length of your prepared baking sheet.

Set on the baking sheet and bake until light brown and slightly firm to the touch, about 25 minutes.

Transfer the sheet to a wire rack to cool, and reduce the oven temperature to 325°F.

 

When biscotti are still warm but cooled enough to handle,

use a serrated knife to cut each log into diagonal slices about 2 1/2 inches long and 1/2 inch thick.

Return the slices, cut side down, to the baking sheet.

Bake the cookies until the edges are lightly toasted, 5 to 7 minutes;

Gently turn cookies over halfway through baking.

Transfer to a wire rack and let the cookies cool completely.