Anise-Almond Biscotti

Ingredients

• 3/4 cup almonds, whole
• 2 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/4 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon anise seed

Directions

1. 1

   To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.

2. 2

   Set aside to cool, then roughly chop.

3. 3

   Sift together flour, baking powder and salt in a small mixing bowl. Set aside.

4. 4

   Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.

5. 5

   Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff.

6. 6

   Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches.

7. 7

   Line baking sheet with parchment paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.

8. 8

   Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.

9. 9

   Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.

10. 10

    Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool.

11. 11

    Allow to cool completely on pan.

12. 12

    Biscotti will keep in a sealed container for up to 4 weeks.