This is the first biscotti I ever baked, made during the experimental college years. I fell in love with it instantly. It does have that licorice hint because of the anise extract. I will post variations of this recipe later.
1 c. softened butter (no substitutes)
1 c. sugar
1 t. vanilla extract
1 t. anise extract
3 c. all-purpose flour
1 T baking powder
½ t. salt
1 c. chopped almonds
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in extracts. Combine flour, baking powder and salt; add to creamed mixture. Stir in almonds.
Line a baking sheet with foil and grease the foil. Divide dough in half. On the foil, form dough into two 11×3” rectangles. Bake at 300° for 35 minutes or until golden brown and firm to the touch.
Remove from oven and increase temp to 325°.
Using the foil, lift rectangles onto wire racks. Cool completely. Place on a cutting board and cut diagonally with a serrated knife into ¾-inch slices. Place with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn over; bake for 10 more minutes. Cool completely on a wire rack. Store in airtight container.
Yield: about 2½ dozen.