Hazelnut & Anisette Biscotti

Directions

Preheat oven to 350℉ (180℃).

Butter and flour 2 cookie sheets.

Mix first 6 ingredients in processor.

Add butter and cut in until mixture resembles coarse meal.

Add nut and sugar and chop nuts coarsely, using on/off turns.

Transfer to large bowl.

Mix eggs and anisette in small bowl.

Add to dry ingredients and mix until dough forms.

Divide dough into 3 pieces.

Gently knead each piece to bind.

Form each into 1½ inch-wide log.

Transfer to prepared sheets.

Bake until golden brown and firm to touch, about 35 minutes.

Cool in pans on racks 15 minutes.

Using serrated knife, cut logs into ¾ inch thick slices.

Arrange cut side up on cookie sheets.

Bake until golden brown, about 15 minutes per side.

Cool on rack.

Store in airtight container.