Almond and Anise Biscotti

["Recipe courtesy of\u00a0<\/em>Fran Costigan,<\/strong><\/a>\u00a0<\/em>

Toast the anise seeds lightly in a small dry skillet over low heat, stirring constantly until fragrant. Cool. Grind in a spice grinder until fine.
Grind the almonds medium-fine a food processor.
Place a wire mesh strainer over a medium bowl. Add the pastry flour and salt to a strainer set over a medium bowl, and sift into the bowl. Stir the ground almonds and ground anise into the dry mixture. In a small bowl, whisk the California Olive Ranch extra virgin olive oil, maple syrup, vanilla and almond extracts until well blended.
Pour into dry mixture and stir until dough forms. A small piece should hold together when squeezed. Allow dough to rest in the bowl for 10 minutes. Turn the dough out onto a piece of parchment paper and cut in half.
Spread half of the sugar on the counter and roll one piece of the dough in the sugar to a log 11 to 12 inches long. Repeat with the other piece of dough. Wrap each log in plastic wrap, and refrigerate at least 1 hour, or up to 4 hours.

First Baking

Position a rack in the middle of the oven and preheat to 350˚ F.
Line a baking sheet with parchment paper. Unwrap the logs and place on the prepared baking sheet, 3 to 4 inches apart. Bake for 25 to 30 minutes, until firm and lightly browned.
Cool 10 minutes; then carefully, slide the logs, still on the parchment paper, off the sheet and onto a rack. Cool completely.
To ensure neat and even slicing, wrap the logs and refrigerate about 1 hour, until cold. The parchment paper can remain on the baking sheet for second baking.

Second Baking

Preheat oven to 350° F.
Use a serrated knife to cut ¼ inch thick diagonal slices, creating the typical biscotti shape.
Cut straight down or saw into the logs gently; experiment to see what creates the neatest slices. Place the biscotti cut-side down on the parchment-lined baking sheet, and bake for 6 minutes. Remove the sheet from the oven and use turn each piece over using a tongs or spatula. Bake 6 to 7 minutes longer, or until dry. Cool the biscotti.
Store in a tightly covered tin for 1 week. Freeze in an airtight container up to a month.