2 egg whites
1 teaspoon anise extract
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 c Almonds, chopped
Preheat the oven to 325 degrees. Oil a large baking sheet.
In the large bowl of an electric mixer, combine the eggs, egg whites and anise.
Mix and add sugar, flour, soda, and salt; beat until a dough forms. Stir in the nuts. At this point, I added a few shakes of Anise Seed also.
Turn the sticky dough onto a lightly floured board. With clean floured hands and with the aid of a spatula or pastry scraper, knead the dough several times. Divide the dough in half. With floured hands, form the dough into two logs, about 15 inches long and 2 inches wide. Place the logs on the baking sheet, 3 inches apart. Bake for 40 minutes. Remove and cool for 10 minutes.
Reduce the heat to 275 degrees. On a cutting board, cut the logs diagonally into 3/4 inch-thick slices. Arrange the slices on the baking sheet and bake for 10 to 12 minutes. Turn and bake for another 10 to 12 minutes.
Recipe says to turn the heat off, and leave the biscotti to crisp in the oven for 15 minutes. Remove from oven and cool completely. I found this makes it extra hard and crispy; if you're hoping for less crisp, you can skip this step.