ANISE ALMOND BISCOTTI

Steps:

• Toaste almonds at 350 for appx 10 minutes. Cool then roughly chop. Sift together flour, baking powder and salt in small bowl. Cream butter and sugar until fluffy, then beat in eggs and vanilla. Gradually mix in flour mixture, then stir in almonds. Transfer dough to floured surface and shape into 3 x 13 inch roll. Line baking sheet with parchment paper or alum shiny side up. Transfer roll to baking sheetl, flatten slightly, and bake at 350 for appx 35 min or until golden. Remove from oven, leaving oven on, and set aside until cool enough to handle. Using 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 min per side. Do not overbake. Allow to cool completely on pan. Biscotti will keep in sealed container for 4 weeks.