Lean, crunchy, and simple to make, these biscotti are the perfect mid-afternoon snack when served alongside a cup of joe.
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight2 1/4 teaspoons whole anise seed, roughly choppedAdjust oven rack to lower-middle position and preheat oven to 350°F . In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, baking powder, chopped toasted almonds, and chopped anise seed. Mix on low until homogeneous, then add eggs and vanilla; continue to mix just long enough to form a soft dough.
Gently flatten dough by hand until log is about 4 inches wide and just over 1/2 inch thick .Bake dough until puffed and firm to the touch and just beginning to brown around the very edges , about 25 minutes. Cool directly on baking sheet for about 5 minutes, then transfer to a cutting board and let cool 5 minutes more. While dough is still warm, use a long, thin, and very sharp serrated knife to cut log at a slight angle into about 25 pieces, each just over 1/2 inch wide .
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