Place the flour, baking powder, salt, and almonds in a large bowl and stir until consistently mixed. Make sure the bowl is large enough to add the wet ingredients.

Grind the anise seeds in a mortar and pestle (or spice grinder) until somewhat fine.

Using the whip attachment on your kitchen mixer, beat eggs, sugar, and almond extract together for 5 minutes until consistent and thick.

Add the ground anise seeds and whip just a minute more.

Pour the egg/sugar mixture into the dry ingredients and mix with a wooden spoon until they are combined. This will take some elbow grease, as this is a pretty dry dough!

Dump your dough onto the prepared baking sheet. With wet hands, shape into a rectangle, about an inch thick. Dimensions are yours to experiment with to get the preferred length of biscotti, but note that if you change the thickness, you’ll want to adjust the bake times. I do mine as a foot long and 5 inches wide rectangle.

Bake in the oven for 45-55 minutes until browned and almost completely stiff to the touch.

Remove from the oven and let cool, about 30 minutes. Turn oven down to 200°F.

Cut the cookie slab into your preferred number of biscotti. With a 12 inch long slab, I slice every ¾ inches and have 16 cookies including the ends. Put the cookies back on the baking sheet.

Bake again for 2.5-3 hours at 200°F until completely hard.