1 ½tablespoonsanise seedsground (adjust per taste)
1cupalmondswhole, coarsely chopped
Position the rack in center of oven and preheat to 325°F*. Prepare the baking sheet by lining with parchment paper.
In a medium bowl - sift the flour, baking powder and salt. In a larger bowl - mix oil, honey, sugar, eggs, almond extract and ground aniseed.
Combine the flour mixture and egg mixture and stir with wooden spoon until well blended. Finally mix in the chopped almonds.
The dough may be a bit sticky. Chill the dough in the refrigerator to allow it to firm up.
Divide dough in half. With floured hands, roll each dough portion into a cylindrical log about 10 inches long.
Carefully transfer both logs to prepared baking sheet spacing apart. Gently flatten and shape each portion into a 12 inch long and 3 1/2 inch wide log and make sure they are about 3 inches apart on the baking sheet, as the logs will spread while baking.
Whisk egg white in a small bowl and brush over top and sides of each dough log. Sprinkle the Turbinado raw sugar on the top of the logs.
Bake logs until golden brown about 25 minutes. Allow the baked logs to cool down completely. This step is important. You may give it some hours.
Lower the oven temperature to 300ºF.
Transfer the baked logs to a wooden cutting board. Using a "sharp" knife cut logs diagonally into 1/2 inch wide slices.
Place the slices on the baking sheet, cut side down. Bake about 10 minutes and turn the biscotti over; bake about 8 to 10 minutes on the other side until just beginning to color.
Transfer to rack and cool. The anise almond honey biscotti should be dry and crisp. Store in airtight container at room temperature.