Almond Anise Biscotti with Dark Chocolate Drizzle

Ingredients

• 2 cups all-purpose flour
• 0,75 cup granulated sugar
• 1 cup whole almonds
• 2 whole large eggs
• 3 tbsp unsalted butter, melted
• 1 tbsp orange zest
• 1 tbsp fresh orange juice
• 1 tsp anise seeds
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 100 g dark chocolate (70%)
• 0,25 tsp fine salt

Instructions

1. 1

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

2. 2

   Toast 1 cup of whole almonds on a dry sheet for 8 minutes until fragrant and lightly golden, then let cool.

3. 3

   In a bowl, whisk together 2 cups (250 g) of all-purpose flour, 3/4 cup (150 g) of sugar, 1 tsp of baking powder, 1 tsp of anise seeds and 1/4 tsp of salt.

4. 4

   In a second bowl, beat 2 large eggs with 1 tsp of vanilla extract, 1 tbsp of fresh orange juice, 1 tbsp of finely grated orange zest and 3 tbsp of melted unsalted butter until emulsified.

5. 5

   Pour the wet mixture into the dry, add the cooled almonds and stir with a spatula until a shaggy, slightly sticky dough forms.

6. 6

   Turn onto a lightly floured surface and shape into two logs about 10 inches long and 2 inches wide, spacing them well apart on the sheet.

7. 7

   Bake for 25 minutes until the tops are firm, dry and lightly cracked, then cool on the sheet for 15 minutes.

8. 8

   Reduce the oven to 300°F (150°C), slice the logs on a slight diagonal into 1/2-inch pieces using a serrated knife with a gentle sawing motion.

9. 9

   Lay the slices cut-side down and bake for 10 minutes, flip, then bake another 10 minutes until crisp and golden : they will harden further as they cool.

10. 10

    Melt 100 g of dark chocolate gently over a double boiler, drizzle over the cooled biscotti with a fork and let set at room temperature.