Ground almonds, sesame seeds, and anise seeds form the fragrant base of these biscotti, bound with melted coconut oil and maple syrup and perfumed twice over with vanilla and anise extracts.
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Preheat oven to 350°F. Line half-sheet tray with parchment paper.
In food processor, grind almonds to fine meal. In spice grinder, grind sesame seeds and anise seeds into fine powder. Add sesame seeds, anise, and powder to food processor and process.
In separate small bowl, whisk together oil, syrup, extracts, and sea salt.
Add wet ingredients to dry in food processor. Pulse until dough comes together. Separate dough into 2 equal parts. Pour sesame seeds on plate. Gently press and roll logs in sesame seeds to cover all sides.
On cutting board, shape both doughs into perfectly matching rectangles (approximately 3 inches wide by 6 inches long) using 2 dough scrapers. Freeze dough before slicing.
Using sharp chef’s knife, slice each log into ¼ inch thick slices.
Transfer slices on sheet tray to oven and cook approximately 7 minutes each side or until thoroughly golden and crisp.
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