The Hotel Emporda in Figueres often serves these cookies with its famous burnt cream ice cream.
- 3 eggs
- 1 cup confectioners' sugar
- 1 cup flour
- 1 tbsp. ground anise
- 1 tbsp. ground cinnamon
- 1 1⁄4 tsp. active dry yeast
- Grated zest of 1/2 lemon
- 1 1⁄4 cups almonds, toasted
Preheat oven to 375°. Line a sheet pan with parchment paper and set aside. Beat 1 of the eggs in a small bowl and set aside.
Put sugar, flour, anise, cinnamon, yeast, and lemon zest into the bowl of a standing mixer fitted with the paddle attachment and mix well. Beat in remaining eggs, 1 at a time, on high speed, mixing well after each addition. Remove bowl from mixer and stir in almonds.
Turn dough out onto a well-floured surface and divide in half. Lightly flour your hands and shape dough into 2 slightly flattened cylinders about 3" wide x 14" long. Brush off any excess flour with a dry pastry brush. Carefully transfer dough cylinders to prepared sheet pan about 4" apart, then brush all over with beaten egg. Bake, misting dough and oven with water from a spray bottle every 10 minutes or so, until crust is shiny and dark brown, about 30 minutes.
Remove from oven and let cool slightly; slice on the bias into 1⁄2"-thick cookies. Transfer biscotti to a wine rack to let cool completely. Cookies keep in an airtight container for 2-3 days.