Biscotti with almonds and raisins

Ingredients:

• 110 g unsalted butter at room temperature
• 1 cup granulated sugar
• Zest of 1 orange
• 2 large eggs + 1 egg white
• 1 tsp vanilla extract
• 2 cups premium flour + extra for dusting
• 1 teaspoon baking powder
• A pinch of fine salt
• 0.5 cups whole blanched almonds, toasted
• 0.5 cup golden raisins
• 1 tbsp. anise seeds
• 2 tbsp. l. sugar turbinado
• Coffee or vin santo, for dipping

Preparation:

1. Preheat oven to 150°C.
2. In a bowl, combine the butter and granulated sugar and beat with a whisk or hand mixer until light and fluffy, scraping down the sides of the bowl occasionally. Add the orange zest and beat in the whole eggs one at a time. Add the vanilla.
3. Carefully fold in the flour, baking powder, and salt. Once the flour is incorporated, add the almonds, raisins, and anise.
4. Divide the dough in two. If it's sticky, dust your hands with a little flour. Form the dough into two loaves the length of the baking sheet and place them on the baking sheet. In a small bowl, whisk the egg white with 1 tablespoon of water. Brush the loaves with the egg white and sprinkle with turbinado sugar. Bake until dark golden brown, about 30 minutes. The loaves will be slightly crispy around the edges and slightly soft in the middle.
5. Remove from the oven, transfer to a cutting board and slice diagonally with a serrated knife while the loaves are still warm (this will prevent them from crumbling).
6. Place the biscotti cut-side down on the baking sheet(s) and return to the oven. Bake until golden brown around the edges, another 10 minutes. The cookies will become firmer.
7. Remove from the oven, transfer to a serving platter and serve with coffee or vin santo for dipping.