Almond Biscotti with Anise and Orange Zest

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the eggs, oil, orange zest, anise seeds, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the almonds.

Turn the dough out onto a lightly floured surface. Divide the dough in half.

Shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving some space between them.

Bake for 25 minutes, or until the logs are lightly golden brown and firm to the touch.

Remove from oven and let cool on the baking sheet for 10 minutes.

Carefully transfer the logs to a cutting board and use a serrated knife to slice them into 1/2-inch thick slices.

Arrange the biscotti slices cut-side up on the baking sheet.

Return to the oven and bake for another 5-10 minutes, or until golden brown and crisp. Monitor them carefully to prevent burning.

Let the biscotti cool completely on the baking sheet before serving or storing.