Preheat over to 350 degrees F

In small bowl, whisk 2 egg whites. Set aside (you'll need this after the dough is prepared).

In large bowl whisk two eggs together with extract. In another bowl, sift flours (both whole wheat and all purpose), sugar, baking powder and salt. Add the anise seeds to the flour mixture.

In food processor add flour mixture and butter (cut butter in pieces before adding).

Pulse mixture until butter is evenly distributed in mixture (about 12 times). If you don't have a food processor it's fine to cut the butter in and blend well with you fingers with a rubbing motion.

Now add egg mixture and process for a few seconds until dough leaves the side of the jar. It's fine to knead a few times with your hands while it's in the bowl.

Grease cookie sheet with a little bit of butter (I use a paper towel to distribute evenly). I recommend greasing with butter rather than lining with parchment paper because of the way the sesame seeds bake on the bottom of the biscotti.

Dampen hands a little with water (prevents dough from sticking to hands) and roll about a teaspoon of dough into about a two-inch mini log.

Lightly rub with egg white and then roll it into sesame seeds to completely cover. Line them two inches apart on baking sheet and bake for about 25 minutes.