Anisette-Infused Italian Biscotti

Combine sugar and eggs in a large bowl using an electric mixer until the mixture is smooth and free of lumps. Combine walnuts, oil, Anisette liqueur, brandy, and anise seeds into the bowl with sugar and eggs. Mix in flour and baking powder until a cohesive dough forms. Cover the bowl with plastic wrap and refrigerate, allowing the mixture to rest for approximately 3 hours.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease two baking sheets with a sufficient amount of oil to prevent sticking.

Remove the dough from the refrigerator and use your greased hands to shape half of the dough into a 1 1/2-inch-wide log on one baking sheet. Repeat this process with the remaining dough on a second baking sheet.

Bake the logs in the preheated oven, switching the baking sheets halfway through the cooking time, until the dough is pale golden in color and a toothpick inserted into the center comes out clean, taking 17 to 20 minutes. Remove from the oven and allow it to cool until it can be easily handled, approximately 5 minutes.

Transfer the logs to a cutting board and slice them into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange the slices on their sides on the baking sheets.

Bake the slices again in the preheated oven, flipping them over halfway through the cooking time, until they are lightly browned, taking approximately 14 minutes.