Almond Anise Biscotti

About Recipe:

Almond Anise Biscotti
	Ingredients: Yield: -BETTI FRISCHKNECHT-SMCD91B 1/2 c sugar 1/2 c brown sugar 1/4 c margarine or butter; soft 1 tb Anise seed 3 Eggs 3 c Flour 1 tb baking powder 1/2 c Chopped almonds
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 10x1" rolls. Place rolls 4 in. apart on greased cookie sheet. Flatten each to 2-in. width. Bake at 350~ for 20-30 min. or until golden brown. Cool completely; cut diagonally into 1/2 in. slices. Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350 for 6-10 minutes or until bottom begins to brown. Turn and bake for an additional 3-5 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.) Sandi, I also used this recipe to make chocolate chip/pecan biscotti. I omitted the almonds and anise seed; then added 1/2 cup of chopped pecans and 1/2 cup of chocolate chips. Also, I added 1 teaspoon vanilla before adding the flour and baking powder. These were a favorite for those who don`t care for anise.
Keywords: chocolate, margarine, biscotti, butter, baking powder, brown sugar, vanilla, sugar, anise, almonds, frischknecht-smcd91b, until, baking, flour, brown, chopped, well, bake, slices, almond