Almond Anise Biscotti with Dark Chocolate Drizzle

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

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

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.

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.

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

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.

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

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.

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.

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.