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1
Position rack in center of oven and preheat to 350F.
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2
Line baking sheet with parchment paper.
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3
Sift flour, baking powder and salt into medium bowl.
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4
Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl.
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5
Add flour mixture to egg mixture and stir with wooden spoon until well blended.
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6
Mix in almonds.
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7
Divide dough in half.
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8
Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log.
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9
Transfer both logs to prepared baking sheet, spacing apart.
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10
Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
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11
Bake logs until golden brown (logs will spread), about 30 minutes.
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12
Cool logs completely on sheet on rack, about 25 minutes.
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13
Maintain oven temperature.
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14
Transfer logs to work surface; discard parchment paper.
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15
Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices.
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16
Arrange slices, cut side down, on same baking sheet.
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17
Bake 12 minutes.
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18
Turn biscotti over; bake until just beginning to color, about 8 minutes.
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19
Transfer to rack and cool.
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20
(Can be prepared 1 week ahead.
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21
Store in airtight container at room temperature.)
