Almond Brown Sugar Biscotti

Directions

Beat sugars and butter until well blended.

Add anise seed and eggs; blend well.

Stir in flour and baking powder; mix well. Stir in almonds.

Shape dough into two 10×1 rolls. Place rolls 4 in. apart on greased cookie sheet. Flatten each to 2-in. width.

Bake at 350℉ (180℃) for 20 to 30 min. or until golden brown. Cool completely; cut diagonally into ½ in. slices.

Arrange slices, cut side down, on ungreased cookie sheets.

Bake at 350℉ (180℃) for 6 to 10 minutes or until bottom begins to brown.

Turn and bake for an additional 3 to 5 min. or until crisp. Cool completely.

Store in tightly covered container.

(Will keep for one month. Be aware that the flavors do tend to get stronger with time.)

Chocolate chip/pecan Biscotti: omit the almonds and anise seed; then added ½ cup of chopped pecans and ½ cup of chocolate chips. Also, add 1 teaspoon vanilla before adding the flour and baking powder.