(*) For 16 biscotti.
Beat the yolks in a baking bowl until creamy. Add 2/3 of the powdered sugar – continue beating until creamy and fluffy.
Put the egg whites in a suitable bowl and beat until semi-stiff. Add the sugar and continue beating until the egg whites are completely stiff.
Add vanilla pulp, lemon and orange zest to the egg yolk mixture form. Next, gently fold in the snow and flour alternately.
Fill the mixture into a piping bag (No. 12 nozzle) and pipe ten cm long biscuits onto a baking tray. Sprinkle anise seeds over the biscuits and dust generously with the remaining powdered sugar. Bake in a heated oven at 180 °C for fifteen minutes.
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