INGREDIENTS

INSTRUCTIONS

To toast almonds, preheat oven to 350øF. Spread almonds in a single
layer on a baking sheet and toast, turning occasionally, for 10
minutes. Set aside to cool, then roughly chop. Sift together flour,
baking powder and salt in a small mixing bowl. Set aside. Cream  butter
and sugar with an electric mixer in a large mixing bowl until  fluffy;
then beat in eggs and vanilla. Gradually add flour mixture,  mix until
combined, then stir in chopped almonds and anise seeds.  Dough will be
stiff. Transfer dough to a lightly floured work  surface, then, using
your hands or a rolling pin, shape into one long  roll, about 3 inches
by 13 inches. Line baking sheet with parchment  paper or aluminum foil
(shiny side up). Transfer dough roll to baking  sheet, flatten
slightly, then bake until golden brown, about 35  minutes. Remove from
oven--do not turn oven off--and set aside until  cool enough to handle,
about 15 minutes. Using a serrated knife, cut  roll, on the diagonal,
into 1/2 inch thick slices. Place slices flat  on baking sheet and
bake, turning once, until golden brown, about 5  minutes per side. Do
not over bake: Biscotti will feel soft in the  middle but will become
crisp and hard as they cool. Allow to cool  completely on pan. Biscotti
will keep in a sealed container for up to  4 weeks. Makes about 2 dozen
Posted to MC-Recipe Digest V1 #180  Date: Sat, 3 Aug 1996 09:22:20
+1000  From: sherae@zeta.org.au (Sheri McRae)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2828
Calories From Fat: 1378
Total Fat: 159.3g
Cholesterol: 616mg
Sodium: 1477.9mg
Potassium: 1308.4mg
Carbohydrates: 293.1g
Fiber: 19.9g
Sugar: 56.7g
Protein: 65.6g