A PINCH OF LOCAL FLAVOR: Anise Flavored Italian Biscotti

Instructions

1. Preheat Oven to 350°

2. Cream butter, sugar, salt, baking powder, and extracts.  Add eggs, one at a time, scraping the bowl after each addition.

3. Add 3 and ½ cups all-purpose flour and mix just until incorporated.  If the dough seems too sticky, add a little more flour.   Wrap slightly flatten dough.  It will be easier to roll chilled dough later, if the dough isn’t chilled in a ball.   Chill dough for at least one hour.  

4. Remove dough from refrigerator.  On a floured surface and with floured hands, shape dough into 4 long logs, about 2-3 inches in width.

5. Place at least 4 inches apart on parchment-lined baking sheets.

    

6. Bake approximately 30-45 minutes at 350.  Check after 30 minutes.  Logs should be baked through.  If they seem soft in the center, bake for an additional 10-15 minutes.  They should be firm to the touch.

7. INCREASE OVEN TEMPERATURE TO 400 DEGREES

   Let logs cool. Then, using a serrated knife, cut into 1 and 1/2 inch slices.  Stand slices up on baking sheets and toast at400 for about 5 minutes.  Each slice should be slightly browned. Alternatively, you can lay each slice down on the baking sheet.  Toast for 5 minutes, turn each slice over, and toast an additional 5 minutes.