Anise Biscotti

A twist on plain biscotti.

1 cup sugar
½ cup butter
2 eggs
2 ¾ cup flour
2 teaspoons baking powder
¼ teaspoons salt
2 Tablespoon & 2 teaspoons Brandy
¾ teaspoons Anise extract
½ teaspoon vanilla
½ cups almonds
1 Tablespoon Anise Seed
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. In a large bowl, beat sugar & butter until light & fluffy.
Add eggs one at a time, beat well after each one. Combine brandy, anise extract and vanilla in small bowl or cup. In a medium bowl, combine flour, baking powder & salt.
Alternately add dryingredients and brandy mixture to the butter mixture, beginning and ending with the dryingredients. Stir in the almonds and anise seed.
Drop dough by spoonfuls onto prepared sheet, forming two 2x13” long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about 30-35 minutes or until golden and firm to the touch. Reduce oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into ¾ “thick slice using a serrated knife. Place slices on cookie sheets.
Bake for 10 minutes and turn and bake another 10 minutes, until dry and slightly brown.