1 ½ cups softened butter
1 3/4 cups white sugar
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup chopped almonds
Preheat oven to 350 degrees F. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt. Add them to the egg mixture along with the chopped almonds. Stir with a spoon, as the dough comes together, knead by hand.
Divide the dough into 4 parts. (For larger biscotti divide dough into 2 parts). Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side; turn them over to do the other side. Bake for another 7 to 10 mins until golden brown.
Variations: get creative, change up the extract flavours, change up the types of nuts you use (pistachios, macadamia nuts, add chocolate chips to recipe, the combinations are endless.
Decorate: Cover them in melted chocolate, dunk ½ in melted chocolate, or drizzle with white and milk chocolate.