Title: Anise biscotti #1
 Categories: Cookie
      Yield: 36 Servings
 
    3/4 c  Whole; unblanched almonds
    1/4 lb Butter
    3/4 c  Sugar
      2    Eggs
  2 1/4 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
      2    -(up to)
      3 ts Crushed anise seeds
  
  Preheat oven to 350 degrees.
  
  Toast the almonds until golden, then chop by hand into 1/4 inch
  chunks. *Reduce oven heat to *325* degrees* Cream the butter until
  light, add the sugar and beat till smooth and creamy. Beat in eggs
  until the mixture is smooth. Add the (orange, anise, lemon) specific
  ingredients. Sift in the flour, baking powder and salt, beat until
  just mixed. Stir in the almonds. On a floured board, divide the dough
  in half and roll each half into a long roll about 1-1/2 inches in
  diameter and about 10 inches long.
  
  Set the rolls on a baking sheet at least 3 inches apart, bake in the
  top third of the oven (*325*) for about 25 minutes, or until they are
  set and lightly browned on top. Cool the rolls for 5 minutes or so,
  then slice diagonally into 1/2 inch thick slices. Lay the slices flat
  on the baking sheet and return to the oven for another 10 minutes.
  Turn the slices over and bake for another 10 minutes. Cool on a rack,
  and keep in a tightly covered tin - they keep for months.