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Anise Biscotti

1 cup unsalted butter
1 lb. 6 oz sugar (3 cups + 2 Tbsp.)
1 tsp. salt
grated zest of orange and lemon
2 Tbsp. anise seeds
6 large eggs
1 1/2 lbs. all purpose flour (5 cups + 2 Tbsp)
5 tsp. baking powder
1 tsp. baking soda
4 cups almonds, toasted

Cream butter and sugar well. Add lightly beaten eggs. Sift dry
ingredients together and add to creamed mix. Stir in anise seeds,
lemon and orange zests and almonds. Blend well. Shape dough into
logs 1 1/2" wide X 1/2" thick. Bake on parchment lined sheets in
a preheated 350 F oven until light brown. Cool slightly and slice
bars 1/2" thick at an angle and return to oven until toasted on
both sides.

Dip one edge of cookie in melted chocolate if desired,

Note: If using measures of flour instead of weight start with a
little less flour and adjust for a firm but sticky batter. Flour
measures out differently each time so its better to start with less
or weigh, which is much more accurate.


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