Biscotti all' Anise
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INGREDIENTS 2/3 cup whole almonds
1 teaspoon anise seeds
2 tablespoons Sambuca or Pernod liqueur
½ cup butter
¾ cups sugar
2 eggs
2 cups plus 2 tablespoons flour
1-½ teaspoons baking powder
¼ teaspoon saltPlace nuts in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes or until golden. Let cool.
Place anise seeds in a small ovenproof bowl, add 1 tablespoon liqueur and heat in a 350 degree oven for 5 minutes to infuse. (Or place seeds and liqueur in microwave for 10-15 seconds on high.)
In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs. Add anise seeds mixed with liqueur and the remaining 1 tablespoon liqueur.
In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until blended. Cut nuts in half or thirds and fold in. Divide dough in half.
On a greased and floured baking sheet pat the dough into 2 logs about ½-inch high, 1-½ inches wide and 14 inches long, spaced at least 2 inches apart.
Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer to baking sheet to a cooling rack. Let cool 5 minutes. Place on a cutting board.
With a serrated knife cut at a 45 degree angle about ½-inch thick. Place the slices upright on a baking sheet ½-inch apart and return to oven 10 minutes to dry slightly. Let cool on rack. Store in tightly covered container.
NOTE - The biscotti are easier to cut if they are well baked. Underbaked biscotti fall apart under the knife.
Makes 3-½ to 4 dozen