Biscotti

Ingredients

3 1/2 cups flour
1/4 tsp salt
1 tsp baking soda or 1 tablespoon baking powder
2 tablespoons anise seeds
4 eggs, beaten
1 cup sugar
1 cup (2 sticks) unsalted butter
2 tsps anise extract
1 to 2 T grappa, anise liqueur or other liqueur, optional
1 to 2 cups toasted almonds, chopped

Instructions

Cream butter. Add sugar and cream again. Add beaten eggs and flavors and beat. Blend dry ingredients and mix well. Add chopped almonds until well mixed. Form into 3 to 4 2-inch diameter logs and place on ungreased cookie sheets or jelly roll pans. Bake for 25-30 minutes in a preheated 350 degree oven. If you use or need two pans, put one on each shelf and rotate them around 2/3 of the way through the baking. Remove from oven and let cool. They seem to cut better when pretty darn cool. Using a good serrated bread knife, cut on the diagonal around 1/2-3/4 inch thick. You sort of have to cut in on the edge and then saw through, being careful not to breka the slices. They are fragile at this stage. Place these slices carefully on cookie sheets (remember they are fragile.) Bake again around ten minutes per side in a 300 degree oven.