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1
To toast almonds, preheat oven to 350 F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 min.
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2
Set aside to cold, then roughly chop.
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3
Sift together flour, baking pwdr and salt in a small mixing bowl.
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4
Set aside.
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5
Cream butter and sugar with an electric mixer in a large mixing bowl till fluffy; then beat in Large eggs and vanilla.
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6
Gradually add in flour mix, mix till combined, then stir in minced almonds and anise seeds.
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7
Dough will be stiff.
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8
Transfer dough to a lightly floured work surface, then, using your hands or possibly a rolling pin, shape into one long roll, about 3 inches by 13 inches.
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9
Line baking sheet with parchment paper or possibly aluminum foil (shiny side up).
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10
Transfer dough roll to baking sheet, flatten slightly, then bake till golden, about 35 min.
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11
Remove from oven-don't turn oven off-and set aside till cold sufficient to handle, about 15 min.
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12
Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.
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13
Place slices flat on baking sheet and bake, turning once, till golden, about 5 min per side.
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14
Don't over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cold.
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15
Allow to cold completely on pan.
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16
Biscotti will keep in a sealed container for up to 4 weeks.
