Crunchy Almond Biscotti Cookies

Instructions

1. 1

   Preheat the oven to 375°F. In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the anise extract.

2. 2

   In a separate bowl, combine the dry ingredients: flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture and mix well. Fold in the chopped almonds.

3. 3

   Line a baking sheet with foil and grease the foil. Divide the dough in half and shape each portion into a 12x3-inch rectangle on the prepared baking sheet. Brush the tops with milk and sprinkle with the remaining 1/4 cup of sugar.

4. 4

   Bake the biscotti logs for 15-20 minutes, or until they are golden brown and firm to the touch. Remove the baked logs from the oven and transfer them to a wire rack to cool for 15 minutes. Reduce the oven temperature to 300°F.

5. 5

   Using a serrated knife, cut the cooled biscotti logs diagonally into 1/2-inch slices. Place the slices cut-side down on ungreased baking sheets. Bake for 10 minutes, then flip the biscotti and bake for an additional 10 minutes, or until they are firm.

6. 6

   Remove the baked biscotti from the oven and transfer them to wire racks to cool completely. Store the cooled biscotti in an airtight container.