Sambuca Biscotti

Directions

Place seeds in food processor; add flour, baking powder, zest and salt.

Mix.

Add butter; pulse until crumbly.

Add 1 cup nuts and the sugar.

Pulse until nuts arre finely ground.

In bowl, mix eggs and liqueur.

Add to flour mixture; pulse to blend.

Place in bowl; stir in remaining nuts.

Cover; chill 4 hours.

Preheat oven to 325℉ (160℃).

On lightly floured surface, roll dough into 2 (16 x 1¼ inch) logs; place 4 inches apart on ungreased baking sheet.

Bake 35 minutes or until firm; loosen with metal spatula.

Slide onto cutting board.

Cool 10 minutes. Reduce oven to 300℉ (150℃).

Cut log diagonally into ½-inch thick slices; lay cut side down Bake 15 minutes or until dry, turning slices over after 7 minutes. Cool completely. Makes 42 biscotti.