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1
First, preheat your oven to 375u00b0F.
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2
Secondly, take a baking sheet, and line it with parchment paper and set it aside.
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3
Then, take a small bowl and beat 1 egg in it, and set it aside.
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4
Next fit your standing mixer with the paddle attachment.
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5
Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
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6
Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
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7
Remove the bowl from mixer and fold in your almonds.
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8
Then you will turn your dough out onto a well floured surface and divide it in half.
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9
Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
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10
Be sure to brush off excess flour from the dough with a dry pastry brush.
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11
Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
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12
Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
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13
Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
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14
Remove from the oven when done, and allow them to cool slightly.
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15
Slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
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16
Biscotti can be stored in an airtight container for up to 3 days.
