-BETTI FRISCHKNECHT-SMCD91B 1/2 c Sugar
1/2 c Brown sugar
1/4 c Margarine or butter; soft
1 tb Anise seed
3 Eggs
3 c Flour
1 tb Baking powder
1/2 c Chopped almonds
Beat sugars and butter until well blended. Add anise seed and eggs; blend well. Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two 10×1″ rolls. Place rolls 4 in. apart on greased cookie sheet. Flatten each to 2-in. width. Bake at 350~ for 20-30 min. or until golden brown. Cool completely; cut diagonally into 1/2 in. slices. Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350 for 6-10 minutes or until bottom begins to brown. Turn and bake for an additional 3-5 min. or until crisp. Cool completely. Store in tightly covered
container. (Will keep for one month. Be aware that the flavors do tend to get stronger with time.) Sandi, I also used this recipe to make chocolate chip/pecan Biscotti. I omitted the almonds and anise seed; then added 1/2 cup of chopped pecans and 1/2 cup of chocolate chips. Also, I added 1 teaspoon vanilla before adding the flour and baking powder. These were a favorite for those who don’t care for anise. —–