Almond and Orange Biscotti with Dark Chocolate Drizzle

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together 2 cups (250 g) all-purpose flour, ¾ cup (150 g) sugar, 1 tsp baking powder and ¼ tsp salt.

In a separate bowl, beat 2 large eggs with 3 tbsp melted unsalted butter, 1 tbsp fresh orange juice, 1 tbsp orange zest, 1 tsp vanilla extract and ½ tsp anise seeds until smooth.

Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms, then fold in 1 cup (140 g) whole raw almonds.

Turn the dough onto a lightly floured surface and knead briefly to bring it together, then divide in half and shape each piece into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.

Transfer logs to the baking sheet, spacing them 4 inches (10 cm) apart, and bake for 25 minutes until firm to the touch and lightly golden.

Remove from the oven, let cool for 15 minutes, then transfer to a cutting board and slice on a slight diagonal into ¾-inch (2 cm) pieces using a serrated knife.

Arrange the slices cut-side down on the baking sheet and bake for another 10-12 minutes, flipping halfway, until crisp and golden on both sides.

Cool completely on a wire rack until fully hardened and shatter-crisp.

Melt 3 oz (85 g) dark chocolate with 1 tsp butter over a double boiler, then drizzle over the cooled biscotti and let set for 20 minutes before serving.