1/2 c Butter
2 c Sugar
6 Eggs
1 tb Anise extract
1 c Ground almonds
1 ts Salt
1 tb (plus 1 tsp) baking powder
4 c (plus 2 Tb) flour
1. Cream butter with sugar; add eggs one at a time
and beat after each addition. Add anise, then nuts and dry ingredients. Spread in horseshoe shape on 2 buttered and floured cookie sheets. 2. Bake at 350F for 15-18 minutes. When set enough to cut, cut in one-inch pieces and lay each on its side. Continue baking at 225F or 250F for about two hours, or until the biscotti are as hard as you like them. These are foolproof and keep for weeks in a jar. Great for dunking in coffee or milk. —–