Biscotti di Anice Recipe

1 cup unblanched whole almonds
3 1/4 cups unbleached all-purpose flour, sifted
2 1/2 TBL baking powder
1/2 tsp salt
5 1/3 TBL butter
6 large eggs
1 cup sugar
2 TBL anise extract

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.

Spread the almonds on an ungreased cookie sheet and toast them for 10 minutes, stirring once or twice. Transfer the nuts to a bowl and set aside.

In a large bowl, combine the flour, baking powder and salt. Add the butter and rub the mixture with your hands until it has the texture of coarse corn meal.

In a large bowl, beat the eggs well with a whisk or electric mixer. Beat in the sugar, then the anise extract. Stir in the flour mixture and mix until a firm dough is formed. Add the almonds and knead into the dough.

Turn the dough out onto a floured surface. With floured hands, divide the dough in half and shape each half into a 12 x 3 inch rectangular loaf. Place the loaves on the greased cookie sheets and bake for 25 minutes, or until firm to the touch and puffed and light golden. Remove from the oven and let cool for 5 minutes.

Cut each loaf on the diagonal into 1 inch slices. Place the slices on their sides on the cookie sheet and bake them for about 7 minutes on each side, or until toasted and golden brown. Transfer to wire racks to cool.

The cookies will keep in an airtight container for several weeks.