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1
To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.
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2
Set aside to cool, then roughly chop.
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3
Sift together flour, baking powder and salt in a small mixing bowl. Set aside.
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4
Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.
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5
Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff.
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6
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.
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7
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.
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8
Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.
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9
Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.
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10
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.
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11
Allow to cool completely on pan.
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12
Biscotti will keep in a sealed container for up to 4 weeks.
