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Almond Anise Biscotti



  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon anise seed
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup chopped almonds


  1. 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 10 x 1-inch rolls. Place rolls 4 inches apart on greased cookie sheet. Flatten each to 2-inch width. Bake at 350 degrees F for 20-30 minutes or until golden brown. Cool completely.
  2. Cut diagonally into 1/2 inch slices. Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350 degrees F for 6-10 minutes or until bottom begins to brown. Turn and bake for an additional 3-5 minutes or until crisp. Cool completely.
  3. Store in tightly covered container for up to one month. The anise flavor gets stronger with time.

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