- 2 cups sugar
- 1 cup butter melted
- 1/8 cup anise seed
- 1/8 cup anise extract
- 2 teaspoons vanilla +2 tablespoons water
- 6 eggs
- 5 1/2 cups flour
- 1 tablespoon baking powder
- 2 cups chopped almonds
- for cherry Biscotti
- 1 1/2 cups diced candied cherries
In a bowl mix sugar with melted butter, anise seeds, anise extract and vanilla
Beat in eggs.
Mix flour with baking powder and stir into sugar mixture. mix in nuts and cherries. cover and refridgeate for 2 hours.
Cut dough in half.
On a greaced baking sheet, shape dough with your hands to form 4 flat loves about 1/2 inch thick and 2 inches wide, and as long as the baking sheet.
Place loves 2 to a pan, parallel and well apart.
Bake at 375 for 15 minutes or until lightly browned.
Remove from oven and let loves cool on baking sheet until you can touch them, then cut into diagonal slices 1/2 to 3/4 inch thick. Place slices close together, cut sides down on baking sheets and bake again for 12-15 minutes, or until lightly toasted.
cool on wire rack and store in airtight container.