Cherry Biscotti

Preheat oven to 350°F (180°C).

In a large bowl, stir together flour, baking soda and aniseed; stir in cherries and pistachio nuts.

In separate bowl, whisk together eggs, sugar and vanilla; stir into flour mixture to make soft sticky dough. Turn out onto lightly floured surface; divide in half and place on greased baking sheet. Shape into two 9- x 3-inch (23 x 8 cm) rectangles.

Topping:
Brush dough with egg white; sprinkle with sugar. Bake in 350°F oven for 15 to 18 minutes or until light golden on top and golden brown on sides. Let cool on pan on rack for 10 minutes.

Transfer to cutting board. With serrated knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices up, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 275°F (140°C) oven for 35 to 40 minutes or until golden and completely dry.