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1
Preheat the oven to 300 degrees F.
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2
In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically.
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3
Add the orange zest and beat in the eggs 1 at a time.
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4
Stir in the vanilla.
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5
Gently mix in the baking powder, salt and flour.
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6
Once the flour is incorporated fold in the almonds, raisins and anise.
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7
Divide the dough into 2 pieces.
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8
If the dough is sticky dust your hands with a little flour.
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9
Roll the dough into 2 logs the length of the sheet tray.
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10
Beat the egg white with 1 tablespoon of water in a small bowl.
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11
Brush the dough logs with the egg white and sprinkle with turbinado sugar.
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12
Bake in the preheated oven for about 30 minutes.
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13
Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm.
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14
Slicing while warm will prevent crumbling.
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15
Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes.
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16
This will harden the biscotti but not make them like rocks.
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17
Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
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18
Biscolicious!
