Biscotti

1/4 pound butter (room temperature)

1 1/2 cups sugar, plus more for dusting

2 tbsp whole anise seeds

2 tsp ground anise seeds (I have not found ground anise in any store, so I use a mortar & pestle to grind whole seeds)

3 large eggs

1 tsp pure vanilla extract

3 3/4 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup whole almonds

1. Preheat oven to 325.
Cream the butter, sugar, both kinds of anise with a hand mixer or the paddle attachment of a tabletop mixer until light & fluffy
.
Break the eggs into a bowl or pitcher, add the vanilla, an add gradually to the butter mixture
Combine the dry ingredients and add them in a thin stream; mixing just until the dough comes together. If you are using a heavy duty mixer, you can add the almonds as you add the flour, otherwise stir them in when done mixing.

2. Line an 11 X 17 inch baking pan with parchment. Sprinkle your work surface with a teaspoon or so of sugar. Divide the dough in thirds and, with your hands, roll each third into a log 12 to 15 inches long, being careful to work out any air pockets. Lay 2 of the logs well apart on the pan. Bake 45 minutes or until firm and golden. The rolls will spread and become long flat ovals.

The final third may be wrapped in plastic wrap and stored in the refrigerator or baked when the first two are complete. If your oven is large enough to accommodate a second pan, of course, the logs may all be baked at the same time.

3. As soon as the rolls come out of the oven, reduce the heat to the lowest setting it will hold, no warmer than 175. Leave the oven door open to quickly reduce the temperature.
Transfer each roll to a cutting board and slice it diagonally into pieces each about 1/2 inch thick. Slip a long knife under the row of slices and transfer back to the baking pan. Push the slices alternately left and right leaving them standing up touching just enough to support each other. Return the pan to the oven until the cookies are completely dry and crisp - about 1 1/2 hours.
Let them cool, then store in an airtight container.

Serving ideas: Your favorite coffee is the perfect dunking medium. Probably works with hot cocoa, too.

Comments: These are addictive!