My Favorite Biscotti

Adjust oven rack to lower-middle and upper postions and heat oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper. Wisk flour, baking powder, and salt in a medium bowl. Beat eggs, egg yolks, and sugar with an electric mixer in a large bowl until light, about 2 minutes. Beat in vanilla, liqueur, and anise. Beat in dry ingredients and then almonds. to form a sticky but workable dough. Divide dough into four portions on a heavily floured board. Roll each portion into an approximate 15 by 2 inch log. Carefully transfer two logs to each baking sheet, brushing each with egg white and sprinkle with sugar. Bake until pale golden and just beggining to crack, 20 to 25 minutes. Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in same position, heat oven to 200 degrees. Slice logs diagonally 1/2 inch thick with a serrated knife, laying slices on baking sheets in a single layer. (There will be enough cookies for 3 sheets). Working 2 sheets at a time, bake biscotti until crisp and golden. Remove from oven and cool. (Can be stored in airtight container up to 2 weeks).