These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest. If you can’t find anise seeds, fennel seeds make a fine substitute. I like to the chop the almonds into fairly large pieces, which look pretty when the biscotti are sliced and provide a satisfying crunch. A serrated knife is the best way to chop roughly by hand, or you can crush the nuts with a heavy saucepan or pound them in a mortar with a pestle. A food processor will chop the nuts too unevenly, pulverizing some of them into a powder while leaving others whole.
The fun part of making biscotti is being creative with the slices. You can flatten your logs of dough slightly to create thinner biscotti or leave them round for a plumper shape. Slicing the biscotti on a sharp diagonal as opposed to a slight bias produces different shapes and sizes too. Long and thin makes for easy dunking into coffee or vin santo, while thicker, rounder biscotti are better for packing up and sending afar.