This Italian cookie recipe is easy to make at home if you so desire. There can be nothing better in the world than a warm cup of tea and lovingly created Biscotti cookies!

3 1/2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

4 large eggs

2 egg yolks plus one egg white, reserved

2 cups granulated sugar

2 teaspoons pure vanilla extract

2 tablespoons anisette or amaretto liqueur

1 tablespoon anise seed

6 cups coarsely chopped whole almonds

1 tablespoon granulated sugar for glaze

1. Preheat the oven to 325*F. Lightly grease two heavy cookie sheets, or line with parchment paper.

2. In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside. 

3. In a large bowl, beat together the eggs and sugar until light, about 2 minutes; the mixture will look somewhat curdled.

4. Beat in the vanilla, anisette or amaretto, and anise seed. Beat in the dry ingredients, then the chopped nuts.

5. Divide the biscotti dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length of a cookie sheet. Place two rolls on each cookie sheet.

6. In a small bowl, beat the egg white with a fork until frothy.

7. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar.

8. Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.

9. Allow the logs to cool on the cookie sheet until cool to the touch, about 40 minutes. Reduce the oven temperature to 200*F.

10. With a serrated knife, slice the biscotti, slightly on the bias, into 1/2-inch slices.

11. Lay the slices on the cookie sheets in single layer; Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp.

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