Marie Frainier *DGCP02C*
      1 c  Softened unsalted butter
      2 c  Sugar
      5    Eggs; room temperature
      3 tb Vanilla extract
  1 1/2 tb Toasted anise seed
      2    Lemons; (grated rind and
           Juice only)
      5 c  Flour
      1 tb Baking powder
  1 1/2 ts Salt
      4 c  Chopped toasted walnuts
  In a mixing bowl, beat butter and sugar until light and fluffy. Beat in
  eggs, one at a time, until batter is smooth. Add vanilla, anise, lemon rind
  and juice, flour, baking powder and salt. Beat just until thoroughly
  blended. Mix in walnuts. Cover and chill dough at least 4 hours. Divide
  dough into several portions. On a lightly floured board, roll dough into
  logs about 1 1/2 inches in diameter and the length of the baking sheet.
  Bake logs, spaced 2 to 3 inches apart, in a pre-heated 325-degree oven for
  30 minutes, or until golden and firm to the touch. Remove from oven and let
  cool for 10 minutes. Lower oven temperature to 300-degrees.
  Cut logs in 3/4 inch thick slices. Place slices, cut side down, on baking
  sheets. Bake for 15 minutes, until biscotti are dry. Cool on wire racks.
  May be stored in an airtight container for several weeks. Makes 8 dozen. **
  Recipe taken from Chicago-Sun Times Food section,
     11/22/92.
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