Almond and Anise Biscotti

Preheat the oven to 350 F, and position the oven racks in the upper and lower thirds positions. Line two baking sheets with parchment paper; set aside.

In the bowl of an electric mixer, beat the butter and sugar on medium speed until creamy. Add the eggs, one at a time, beating well after each. Continue to beat the mixture for 2 minutes more. Beat in the almond and anise extract.

In a medium bowl, whisk together the flours, baking powder, and salt. Slowly add the flour mixture into the sugar and butter mixture; mix until just incorporated. Fold in the almonds.

Transfer the dough to a floured work surface, and divide the dough into 3 equal pieces. Shape each piece into a 12-inch log, space two of the logs 2″ apart on one of the prepared baking sheets and the third log on the second sheet.

Bake for 15-18 minutes, until golden on top and lightly cracked. Half way through the baking, rotate the baking sheets.

Then remove the sheets from the oven and allow the biscotti to rest for 10 minutes. Reduce the oven temperature to 300 F.

Using a serrated knife, cut each log on the diagonal into 3/4-inch slices. Lay the slices on their sides and bake in the oven for 10-15 minutes, or until lightly golden.

Turn the oven off and open the oven door to let the biscotti cool in the oven. When the oven and the biscotti are cooled, remove the baking sheets from the oven and serve.