Italian Almond Biscotti

Directions

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, cream the butter, sugar and 1 tablespoon of the anise seed, and then add the eggs and vanilla; beat well.
3. In another bowl, combine the flour, baking powder and the remaining anise seed. Mix with a metal whisk and then add to the cream mixture. Fold in nuts.
4. Form the dough into 2 or 3 long thin rolls and place on ungreased cookie sheet. Bake biscotti for 15 to 20 minutes or until cookie rolls are light brown in color.
5. Remove from oven and cut diagonally into 1/2 to 3/4 inch slices. Place the slices back into the oven and bake for an additional 10 to 15 minutes until biscotti is lightly toasted.