Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until lightly whipped and pale yellow, about 2 minutes. Add the granulated sugar and continue beating at high speed until fluffy, about 5 minutes.

Step 3

Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and beat again briefly. Add the vanilla and anise extracts and beat until completely incorporated.

Step 4

Whisk together the flour, crushed anise seed, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed just until blended and a thick batter forms. Add the nuts and mix until just combined.

Step 5

Transfer the dough to a lightly floured work surface and divide in half. Working with one piece at a time, gently roll the dough into a 12-inch log and carefully transfer to one side of a prepared baking sheet. Shape and flatten into a slightly domed rectangle about 12 inches long and 3 inches wide. Repeat with the remaining dough, transferring the log to the other side of the baking sheet with a few inches of space between the logs.

Step 6

Lightly brush the top of each log with the milk and sprinkle with coarse sugar.

Step 7

Transfer the baking sheet to the oven. Bake until the logs have puffed and spread slightly and the edges are golden, about 25-30 minutes. Remove from the pan from the oven and let the logs cool on the pan for 30 minutes.

Step 8

Carefully transfer the par-baked dough to a large cutting board. Using a sharp chef’s knife or a serrated knife, cut the logs into 1/2-inch-wide slices at a slight diagonal. Each rectangle should yield about 12 slices.

Step 9

Place each slice cut side down on the second prepared baking sheet. Return the biscotti to the oven and bake until the edges are golden, about 10-12 minutes.

Step 10

Remove the baking sheet from the oven, and let the cookies cool on the baking sheet for 10 minutes before transferring to cooling racks to cool completely.