ALMOND ANISE BISCOTTI

-BETTI FRISCHKNECHT-SMCD91B 1/2 c Sugar

1/2 c Brown sugarine

1/4 c Margarine or butter; soothing

1 tb Anise seed

3 Eggs

3 c Flour

1 tb Baking powder

1/2 c Chopped almonds

Beat sugars as good as butter until good blended. Add anise seed as good as eggs; brew well. Stir in flour as good as baking powder; brew well. Stir in almonds. Shape mix in to dual 10×1″ rolls. Place rolls 4 in. detached upon greased cookie sheet. Flatten any to 2-in. width. Bake during 350~ for 20-30 min. or until golden brown. Cool completely; cut diagonally in to 1/2 in. slices. Arrange slices, cut side down, upon ungreased cookie sheets. Bake during 350 for 6-10 mins or until bottom starts to brown. Turn as good as bake for an the single more 3-5 min. or until crisp. Cool completely. Store in firmly lonesome

container. (Will keep for the single month. Be wakeful which the flavors do lend towards to get stronger with time.) Sandi, we additionally used this recipe to have chocolate chip/pecan Biscotti. we wanting the almonds as good as anise seed; afterwards combined 1/2 crater of chopped pecans as good as 1/2 crater of chocolate chips. Also, we combined 1 teaspoon vanilla prior to adding the flour as good as baking powder. These were the the one preferred for those who do not caring for anise. —–