2 cups all-purpose flourPreheat oven to 325°F. Combine dry ingredients and mix thoroughly with a whisk. Set aside. Whisk the eggs, amaretto, vanilla and anise extract in your mixer until well blended. Add the dry ingredients and mix until combined. Dough should be thick and sticky. Scrape the dough out onto a parchment lined sheet pan. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
3 large eggs
2 Tbs. Amaretto
1 tsp. vanilla extract
1/2 tsp. anise extract
1 cup whole almonds, toasted and chopped
Bake until firm and dry, about 50 minutes. Remove from the oven and cool 10 min. Use a long serrated knife and slice into 1/2" wide slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown. Cool the biscotti on a rack; cool completely before storing.
Makes about 20 biscotti.
Recipe adapted from Alice Medrich