This is a real Italian style biscotti they sell at the Italian Bakery downtown for $14 a pound! Delicious dipped in coffee/tea in the morning.
3 C all-purpose flour
1 T baking powder
1/2 t salt
4 eggs, slightly beaten
1 C sugar
1/2 C melted butter
2 T vanilla
1 t almond extract
2 t anise extract
3/4 C finely chopped blanched almonds
Preheat oven to 350
In bowl, mix together flour, baking powder and salt.
In large bowl, beat eggs, sugar and melted butter until well blended. Add extracts and almonds and mix well. Add dry ingredients and mix until a soft dough forms.
On a lightly floured surface, divide dough in half. Shape into 2 rolls, about 12 in. long. Place about 2 in. apart on a lightly greased cookie sheet.
Bake for 20 minutes in preheated oven or until the edges begin to brown.
Cool on sheet for 10 minutes, then transfer to cutting board and cut into slices 1/2 thick. Place on sheet and bake for 12 minutes. Turn slices over and bake 5-10 minutes, until golden brown.
Makes 4 dozen.
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