Italian Biscotti Recipe

Preheat the oven to 350 degrees F.

In a large bowl, cream the butter and sugar together. Add the eggs, one at a time, then beat until fluffy. Stir in the anise and vanilla extracts.

Sift together the flour, baking powder, and salt, then add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, knead by hand.

Divide the dough into 4 parts. Roll each piece into a log about 15 inches long.

Place the logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle.

Bake for 25 to 30 minutes in the oven until the loaves are firm.

Cut the loaves into diagonal slices ½-inch wide, place the slices onto the cookie sheets, then return to the oven. Toast on one side, then turn them over to do the other side, for 7 to 10 minutes.

Serve with tea or coffee, and enjoy!