INGREDIENTS

INSTRUCTIONS

Make the sponge: In the bowl of an electric mixer proof the yeast in
the water for 5 minutes, or until the mixture is foamy. Whisk in the
flour and let the sponge stand, covered with plastic wrap, for 30
minutes or until it is foamy. To the sponge, add the sugar, the water
and the butter and stir the mixture until it is combined well. Add  the
flour, the aniseed, and the salt and with the electric mixer  fitted
with the dough hook knead the dough for 3 minutes, or until it  is
smooth but still sticky. Transfer the dough to a lightly oiled  bowl,
turning it to coat it with the oil, and let it rise, covered  tightly
with plastic wrap, for 1 1/2 hours, or until it is double in  bulk.
Turn the dough out onto a lightly floured surface, halve it,  and with
floured hands form each piece of dough into a flattish log  15 inches
long and 2 inches wide. Transfer the logs to a buttered and  floured
baking sheet and let them rise, covered with a kitchen towel,  for 2
hours, or until they are double in bulk. Bake the logs in the  middle
of a preheated 350F oven for 30 minutes, or until they are  golden
brown, and let them cool on the baking sheet on a rack for 10  minutes.
On a cutting board cut the logs crosswise on the diagonal  into 1 inch
thick slices, arrange the biscotti, cut sides down, on  the baking
sheet and bake them in the 350F oven for 10 minutes on  each side, or
until they are pale golden. Transfer the biscotti to  racks to cool and
store them in airtight containers. MAKES:ABOUT 30  BISCOTTI  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 794
Calories From Fat: 405
Total Fat: 46g
Cholesterol: 122mg
Sodium: 1178mg
Potassium: 18.5mg
Carbohydrates: 100g
Fiber: 0g
Sugar: 99.8g
Protein: <1g