When I moved to Texas from New York, I missed the smell of a NY Italian Bakery.  There was something missing, but I was not sure what it was, until we made this Biscotti Recipe. As the smell of the Biscotti and more importantly the Anis extract permeated the house, I knew what I had been missing.  

For those that do not know, Biscotti is an Italian Cookie that is frequently served with Espresso.  Whether you have it with Espresso, Cappuccino, Coffee or Tea, it is a wonderful treat.  Dip one end in chocolate for your chocoholic friends! 
 

Timing:
Prep Time:  30 before Baking, 10 after Baking
Bake Time:  30 Minutes
Additional Time:  Leave cut cookies in oven with light on (preferably) on a baking sheet overnight, to crisp up. 

Servings: About 80 Cookies! Sorry we did not count - will update with next batch!

3 1/4 Cups Flour
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Butter
1-1/3 Cups Sugar
3 Eggs
1 Tablespoon Vanilla Extract
1 Tablespoon Anise Extract
1 cup chopped Almonds
2 Parchment paper lined cookie sheets (or reusable nonstick baking mats)
 

Preheat oven to 350 degrees.

Sift flour, baking powder, and salt into a bowl and set aside. Cream the butter and sugar until light and fluffy, for about 4 minutes. Then add the eggs, one at a time, and mix  well after each egg is added. Add vanilla and anise extracts and mix until blended. Mix in sifted ingredients until fully incorporated. Then add nuts and mix until evenly dispersed (as best you can tell!).

Drop all of the dough onto a floured board or surface, shape into a square and then divide the dough into quarters. Put one-quarter of dough on a parchment lined baking sheet and shape into a log. Repeat using another one-quarter of the dough next to the other on the first lined cookie sheet. Repeat the same procedure for the remaining 2 quarters for the second lined cookie sheet.

Place in oven and bake 28-35 minutes or until lightly browned on the bottom. Let cool 5-10 minutes. Move the cookie log, one at a time to a cutting board to slice into  cookies. We use 2 spatulas to keep the cookie log from breaking.  Slice on diagonal into 3/4 inch thickness. Separate cookies on cookie sheet, turning the cookies onto their side. Then return the cookies on the cookies sheet to the turned off oven and leave in overnight, preferably with the light on. In the morning, place cookies into an airtight cookie tin or biscotti jar. 

See video below.