3 1/4 c. all-purpose flour, spooned and leveled
2 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. kosher salt
1 tsp. anise seed, crushed
4 large eggs
1 c. sugar
2 tbsp. olive oil
1 1/2 tsp. pure almond extract
1 c. chopped whole almonds
A whisk together flour, baking soda, salt, and anise seed in a bowl.
Meet eggs and sugar with an electric mixer on a medium speed until pale yellow, 2 to 4 minutes.
Beat and oil and almond extract. Beat in flour mixture just until combined. Stir in almonds. Cover and chill until firm, at least 2 hours or up to 1 day.
Preheat oven to 325° f. Line a baking sheet with parchment paper. Divide dough in half and shape each into an 8-by-5 inch log on a prepared baking sheet.
Big just until firm, 20 to 25 minutes. Look cool for 45 minutes.
Line two baking sheets with parchment paper. Cut each log diagonally into 1/2-inch pieces with a serrated knife. Place on prepared baking sheets. Bake, rotating baking sheets and turning biscotti halfway through, until lightly browned, 24 to 30 minutes. Transferred to wire racks to cool