Almond Anise Biscotti -

    from the kitchen of Mary-Jeanine Ibarguen

2 1/2 cups flour
2 tsp anise seeds
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 TBSP grated orange zest
2 eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups coarsely chopped almonds

Preheat oven to 325 F.

In a medium bowl, combine flour, anise seeds, baking powder and salt; set aside. Beat butter, sugar and orange zest, using an electric mixer until light and fluffy. Beat in eggs, one at a time; add vanilla and almond extracts. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. On a ungreased baking sheet, form into two flattened logs, each one about 14 inches long by 3 inches wide. Place 3 inches apart on a baking sheet. Bake 40 minutes or until light golden color.

Reduce oven temp to 250 F.

IMPORTANT: Let logs rest for 10 minutes before cutting.

On a cutting board, cut logs crosswise on the diagonal into 3/4 inch slices. Arrange biscotti cut-side down on baking sheet. Bake 10 mins. ON EACH SIDE. Transfer biscotti onto a rack to cool. Store in an airtight container.

Makes about 3 dozen.