Biscotti All' Anice

2/3 C. Whole Almonds or Walnuts

1 Tbsp. Anise Seed

1/8 tsp. Anise Oil

½ C. Butter ( do not use low fat it will curdle)

¾ C, Sugar

2 Eggs

2 C. plus 2 Tbsp. Flour

2 tsp Baking Powder rounded

1/8 tsp. Salt

Place nuts in a shallow pan and bake in a preheated 350~ oven for 8 to 10 minutes or until golden brown. Let cool. Place anise seed in a small microwave safe bowl and microwave on high for 10 to 15 seconds. Set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg. Add anise seeds and the anise oil. In a bowl combine the flour, baking powder and salt. Add to the creamed mixture mixing just until blended. Cut nuts in halves or thirds and fold in by hand at very end to keep as whole as possible. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1 inch high and 2½ inches wide and 14 inches long, spacing loafs about 4 inches apart. Bake in the middle of a pre heated 325~ oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Leave oven on, do not shut off. Let the logs cool for 5 minutes. Place on a cutting board. With a serrated knife slice at a 45 degree angle about ¾ inch thick. Place the slices upright ½ inch apart on the baking sheet and return to the 325~ oven for 10 to 15 minutes to brown a bit and dry slightly. Let cool on a rack. Store in a tightly covered container.

Makes about 3 to 3½ dozen

Shirley Broccardo