This comes from a long-ago issue of Gourmet (RIP), and it remains one of my favorite biscotti recipes. Simple, easy, and festive!

HOLIDAY ANISE BISCOTTI

4-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1-3/4 cups sugar
3/4 cup vegetable oil
3/4 cup sour cream
1 teaspoon vanilla
1/2 teaspoon anise extract
1/2 teaspoon anise seeds
1/2 cup chopped walnuts
1/2 cup raisins egg wash (1 yolk beaten with 1 teaspoon water)

Preheat oven to 350 F. and lightly oil large baking sheet.

In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl with electric mixer, beat together eggs, sugar, and oil until well combined. Beat in sour cream, vanilla, and anise extract and seeds. Add flour mixture gradually, beating until mixture forms a dough, and stir in walnuts and raisins.

Turn dough out onto a lightly floured surface and divide into 3 pieces. Form each piece into a log about 14 inches long and 2 inches wide and arrange a few inches apart on baking sheet. Brush logs with eggs wash and bake in middle of oven 25 to 30 minutes, or until pale golden. Remove from oven and let cool about 10 minutes.

Using long serrated knife, cut logs into 1/2-inch diagonal slices. Arrange slices on baking sheet, cut side down, and bake for 5 minutes. Remove, transfer to a wire rack, and let cool.

Biscotti keep in airtight containers 1 week, or frozen 1 month. Makes 48 biscotti.