Biscotti Cantucci

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix well the butter, 3 eggs, zest, fennel seeds, and sugar. Combine the flour, baking powder, and salt in a sifter and sift about 1/2 cup at a time into the butter mixture, blending well before adding more. Mix in the almonds.

Step 2

Slightly knead the dough with your hands until it comes together. Form the dough into two logs no more than 2 inches wide. Wrap in plastic and chill for 1 hour.

Step 3

Preheat the oven to 375°F. Butter two parchment-lined cookie sheets.

Step 4

Place the logs on one sheet. Brush each with some of the beaten yolk for browning. Bake for 18 to 20 minutes. Remove the logs to a work surface, and let them rest for 10 minutes. Slice them into cookies 1/2 inch thick. Arrange them on the two sheets, and return them to the oven for 5 to 7 more minutes, or until they are cooked through in the middle. Serve warm, or cool and store in tight lidded tins. Don't overbake-you don't want those tooth-breakers.