(original from Owen Zoars)

It is important to dry out the biscotti, but don't let it get stale.

Ingredients

• 1/4 lb. (1 stick) butter
• 1 cup sugar
• 3 eggs
• 1/2 teaspoon vanilla
• 1/4 teaspoon anise flavoring
• 2 cups flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped almonds (I find slivered or sliced almonds easier to chop than whole. Do not use almond meal.)

Steps:

Blend butter and sugar. Add eggs one at a time, blending thoroughly after each.

Add flavorings. (If you like anise, use more.)

Add dry ingredients gradually, mixing carefully.

Mix in chopped almonds.

Spread in two loaf-like shapes on large greased cookie sheet (or use two sheets). Don't spread too close to edge; they spread. They should be about 4 inches wide by 8 - 10 inches long.

Bake 20-25 minutes at 375 degrees until light brown. Let cool. Remove from cookie sheets and cut into 1" slices. Arrange on cookie sheetallowing space between. Bake another 15 minutes or so to toast at lower temperature. I use 300 degrees. Let dry completely before storing.