Twice Baked Italian Biscotti

This cookie is wonderful with coffee or served with sweet wine and great dipped in hot chocolate. I chop the ends left from slicing and mix with melted white chocolate. Then form into balls. This is a very old Italian recipe. My friends request it more than any other cookie.

Yields

Approximately 8 dozen

Ingredients

2 cups sugar 1 cup butter ¼ cup Anise seed ¼ cup Anisette 2 tablespoons Vanilla 6 eggs, beaten together 5 ½ cups flour 1 tablespoon baking powder 2 cups Almonds, coarsely chopped

Nutritional information

No nutrition information available

Instructions

Mix, sugar, butter, anise seed, Anisette and vanilla. Beat in eggs. Add, flour, baking powder and nuts. Divide dough into 4 equal pieces, cover with plastic wrap and refrigerate 2 to 3 hours. Dough must be cold or will spread to much on the pan. Shape dough into approximately 16" x 3"x ¾" thick loaves. Place 2 on each well buttered bake sheet. Bake @ 375 degrees for 20 minutes or until lightly browned. Remove and cool on rack. Cut diagonal slices ½" to ¾" thick. Place cut side down on bake sheet & bake@ 375 degrees 15 to 20 minutes more or until lightly toasted. Cool on wire racks & store in air tight containers. I dip the tops in white and dark Ghirardelli chocolate. They are also good dusted with confectioners sugar.