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 1x1 rolls. Place rolls 4 in. apart on greased cookie sheet. Flatten each to 2-in. width.
Bake at 35~ for 2-3 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 35 for 6-1 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.)
chocolate chip/pecan biscotti: omit the almonds and anise seed; then added 1/2 cup of chopped pecans and 1/2 cup of chocolate chips. Also, add 1 teaspoon vanilla before adding the flour and baking powder
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