Almond and Anise Biscotti with Dark Chocolate Drizzle

Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.

Toast the whole almonds on a dry sheet for 8 minutes until fragrant and lightly golden, then let them cool completely.

In a large bowl, whisk together the flour, sugar, baking powder, salt and crushed anise seeds until evenly combined.

In a separate bowl, beat the eggs with the melted butter, lemon zest, vanilla extract and almond extract until smooth and pale.

Pour the wet ingredients into the dry, add the toasted almonds, and mix with a wooden spoon until a stiff, slightly sticky dough forms.

Turn onto a lightly floured surface and shape into two logs about 12 inches long and 2 inches wide, spacing them well apart on the sheet.

Bake for 25 minutes until the tops are golden and firm to the touch, then remove and let cool for 15 minutes: this is essential for clean slicing.

Reduce oven to 325°F (160°C), transfer logs to a cutting board, and slice on a slight diagonal into ½-inch pieces with a serrated knife.

Arrange the slices cut-side down on the sheet and bake for 10-12 minutes, flipping halfway, until dry and crisp with pale golden edges.

Melt the dark chocolate in a bain-marie until glossy and smooth, then drizzle over the cooled biscotti in thin ribbons.

Let the chocolate set at room temperature for 30 minutes before storing in an airtight tin.