Biscotti di Reggio

Method

Cream the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Fold in the flour, baking powder, salt, aniseed, lemon zest and whole almonds until a stiff dough forms. Divide the dough in half and shape each portion into a long log approximately 30cm by 8cm, placing them on a lined baking tray. Bake at 180°C for 25-30 minutes until golden and firm, then cool for 10 minutes. Slice each log diagonally into 2cm-thick biscuits using a serrated knife and arrange cut-side down on the baking tray. Return to the oven at 160°C for 12-15 minutes until the first side is crisp and golden, then flip and bake for another 10-12 minutes until both sides are hard and dry. Cool completely on a wire rack before serving.