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Anise-Almond Biscotti

3/4 cup whole almonds
2 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter; softened
1/4 cup sugar
2 eggs; lightly beaten
1 tsp vanilla extract
1 Tbsp anise seeds

To toast almonds, preheat oven to 350 F. Spread almonds in a single
layer on a baking sheet and toast, turning occasionally, for 10
minutes. Set aside to cool, then roughly chop.

Sift together flour, baking powder and salt in a small mixing bowl.
Set aside. Cream butter and sugar with an electric mixer in a large
mixing bowl until fluffy; then beat in eggs and vanilla. Gradually
add flour mixture, mix until combined, then stir in chopped almonds
and anise seeds. Dough will be stiff. Transfer dough to a lightly
floured work surface, then, using your hands or a rolling pin,
shape into one long roll, about 3 inches by 13 inches. Line baking
sheet with parchment paper or aluminum foil (shiny side up). Transfer
dough roll to baking sheet, flatten slightly, then bake until golden
brown, about 35 minutes. Remove from oven--do not turn oven off--and
set aside until cool enough to handle, about 15 minutes.

Using a serrated knife, cut roll, on the diagonal, into 1/2 inch
thick slices. Place slices flat on baking sheet and bake, turning
once, until golden brown, about 5 minutes per side. Do not over
bake: Biscotti will feel soft in the middle but will become crisp
and hard as they cool. Allow to cool completely on pan. Biscotti
will keep in a sealed container for up to 4 weeks. Makes about 2
dozen

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