Classic Italian Biscotti

Step 1

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

Whisk together flour, baking powder, and salt in a medium bowl.

Step 3

Cream together softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.

Step 4

Beat in eggs one at a time, then add vanilla extract and anise seeds.

Step 5

Fold the flour mixture into the wet ingredients until just combined. Fold in toasted almonds.

Step 6

Divide dough in half and shape each portion into a 10-inch long log on the prepared baking sheet, spacing them 3 inches apart.

Step 7

Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.

Step 8

Cool on the baking sheet for 10 minutes, then transfer to a cutting board.

Step 9

Using a serrated knife, cut each log diagonally into 0.75-inch thick slices.

Step 10

Place slices cut-side down on baking sheets and bake for 10-12 minutes until dry and crispy, stirring halfway through.

Step 11

Cool completely on a wire rack before serving or storing in an airtight container.