Italian Biscotti with Almonds, Pistachio and Anise

Roast the whole almonds and pistachio nuts in a dry pan over medium heat for 2-3 minutes while making sure they don’t burn. Remove from heat and let them cool down.

Preheat oven to 340 F. In a large bowl mix the whole, roasted nuts with the remaining ingredients, except the egg white. (You can crush the anise seeds in a mortar or a Magic Bullet.)

Divide the dough into two equal portions and use your hands to make two oblong-shaped, flat breads and place them on a baking tray lined with baking paper. Brush with the egg white.

Bake for 35 minutes until golden brown in a 340 F oven. Remove from oven. Reduce heat to 300 F.

Cool a bit and when you can handle them cut them with a bread knife into slices about half an inch thick. Place slices with cut side up onto the baking sheet again.

Bake for an additional 6-10 minutes on each side. Slices should be lightly toasted. Dip in chocolate if desired.