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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 granulated 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
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4
whole eggs one at a time.
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5
Stir in the vanilla.
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6
Gently mix in the flour, baking powder and salt.
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7
Once the flour is incorporated, fold in the almonds, raisins and anise.
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8
Divide the dough into two pieces.
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9
If the dough is sticky, dust your hands with a little flour.
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10
Roll the dough into two logs the length of a sheet tray and place on the tray.
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11
Beat the egg white with 1 tablespoon water in a small bowl.
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12
Brush the logs with the egg white and sprinkle with the turbinado sugar.
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13
Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
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14
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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15
Slicing while warm will prevent crumbling.
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16
Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes.
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17
This will harden the biscotti but not make them like rocks.
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18
Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
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19
Biscolicious!
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20
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
