![Christmas Morning Biscotti](https://cdn.statically.io/img/www.foodandwine.com/thmb/bf6bzViblFaVHHiaM8vHXn-SsCo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/christmas-morning-biscotti-XL-RECIPE1217-3e5a76d88b1c4f30a72f9b70cf0c935a.jpg)
Ingredients
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Nonstick cooking spray
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1 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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Kosher salt
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5 tablespoons unsalted butter, softened
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2/3 cup sugar
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3 large eggs
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1 tablespoon plus 1 teaspoon anisette liqueur
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1/4 cup cocoa nibs
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1 1/2 teaspoons whole anise seeds
Directions
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Preheat the oven to 325°. Coat a baking sheet with cooking spray. Line with parchment paper; coat with cooking spray.
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In a medium bowl, whisk the flour with the baking powder, baking soda and a pinch of salt. In a stand mixer fitted with the paddle, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. Beat in 2 of the eggs one at a time. Beat in 1 tablespoon of the anisette. Beat in the dry ingredients at low speed until just combined. Mix in the cocoa nibs and anise seeds.
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On the prepared baking sheet, using lightly floured fingers, shape the dough into a slightly flattened 12-inch log 3/4 inch thick. In a small bowl, lightly whisk the remaining egg with the remaining 1 teaspoon of anisette. Brush the log with the egg mixture. Bake for 20 minutes, until pale golden. Transfer the baking sheet to a wire rack and let the log cool slightly.
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Using a serrated knife, cut the log into diagonal, 1/2-inch-thick slices. Arrange on the baking sheet; bake, flipping halfway through, for about 10 minutes, until toasted. Transfer the baking sheet to a wire rack; let the biscotti cool.
Make Ahead
The biscotti can be stored in an airtight container for up to 1 week.