Almond biscotti

Whip the eggs with white sugar, brown sugar and salt on high speed until thick and light, five minutes.

Turn off the mixer; on low speed mix in the ground anise and anise seeds, the sifted flour and the baking soda until just incorporated. Scrape down the sides of the bowl.

Add the almonds and blend until evenly combined.

Spread the dough between sheets of plastic wrap into a 4 by 12 inch slab and refrigerate until firm.

Bake the log 30 minutes at 350F (180C).

Cut the log crosswise at a 45 degree angle into half-inch slices.

Bake the slices at 275F (135C) about 30 minutes; the almond biscotti are good dry.