Prep time 15 minutes, Total time 40 minutes Portion size 40 biscotti
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) unsalted butter, melted and cooled
1 tsp (5 mL) aniseed, lightly crushed
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) whole unblanched almonds
1 egg white
In large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseed.
In separate bowl, whisk together flour, baking powder and salt; stir into egg mixture. Stir in almonds.
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet; press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in 350°F (180°C) oven until firm to the touch and golden, about 25 minutes. Transfer to rack; let cool completely. With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheets. Bake in 350°F (180°C) oven, turning once, until firm and golden, about 15 minutes. Canadian Living