Served as snacks. Vegetarian dish.

Italian

1/2 cup Butter, softened

1 cup unbleached Cane Sugar

3 Eggs

3 cups unbleached White Flour

3 teaspoons Baking Powder

1/2 teaspoon Salt

1 teaspoon Anise Seed, slightly crushed

1 cup Almonds or Hazelnuts, coarsely chopped

Preheat oven to 350 degrees. In a large mixing bowl cream the butter and sugar. Add the eggs, one at a time and beat well. In a separate bowl sift together the flour, baking powder and salt; gradually add to the creamed mixture. Stir in the anise seeds and nuts. Turn mixture onto a lightly floured board and knead until smooth. Divide dough in half. Form into two rolls the length of a standard cookie sheet and about 1 1/2" in diameter. (They should look like long ropes. Don't worry if the shape isn't perfect either.). On parchment lined baking sheet, bake the biscotti for 25-30 minutes, or until the rolls are firm to the touch. While still warm, cut rolls crosswise into slices 3/4" thick. Lay cut side down on the cookie sheet and return to oven. Bake the biscotti an additional 10 minutes longer to "toast" and dry out. Finally, turn off the heat and leave the biscotti on the cookie sheet in the oven with door closed and allow to set 20 minutes.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Yields: 4 Dozens