Warning: Highly addictive to have around the house. Have 1-size-larger jeans available.
Makes about 20 pieces
Ingredients540g/4.5 c. flour
1 tsp baking powder
1 tsp baking soda
.5 tsp salt
2 large eggs
375g/1.75 cups sugar
175mL/.75 cups vegetable oil
135g/.5 cups sour cream
1 tsp vanilla
.5 tsp anise or orange extract
.5 tsp anise seeds
70g/.5 cup raisins
70g/.5 c. chopped almonds
1 egg wash (1 large egg yolk + 1 c./250mL water, whisked together)
Preheat oven to 350F/175C and lightly oil a large baking sheet.
In a bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl with an eletric mixer, beat together eggs, sugar and oil until well combined.
Beat in sour cream, vanilla, anise, and extract. Add flour mixture graually, beating until mixture forms a dough. Stir in almonds and raisins.
Turn dough out onto a lightly floured surface and divide into 2 pieces. Form each piece into a rectangular log about 5 inches/12cm and arrange both pieces on the baking sheet. Brush with the egg wash and bake in the middle rack for about 30minutes or until pale golden.
Cool logs on the baking sheet 10 minutes and carefully transfer to a cutting board.
Cut each log into 1 inch/2.5cm wide pieces and turn each piece cut side up and place back on the baking sheet. For softer biscotti return to the oven for 5 minutes and for crunchy biscotti for 10-15 minutes. Remove from the oven and allow to cool completely.