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.
-----