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
3 eggs
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.