1/2 c butter, melted
1 c sugar
1 T anise extract
3-1/4 c flour
1 T baking powder
Line two cookie sheets with parchment paper. In a medium bowl, beat together the butter, eggs, sugar and anise flavoring until well blended. Sift together the flour and baking powder, stir into the egg mixture to form a heavy dough. Dough will be sticky – turn out onto flour dusted tea towel, and knead until dough is managable.
Divide dough into 2 pieces. Form each piece into a roll as long as the cookie sheet. Place each roll onto the prepared cookie sheets, and press down to 1/2-inch thickness. Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack.
When the cookies are cool enough to handle, slice each one crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.
Nuts or dried fruit can be added to the dough, if desired. To make the biscotti extra special, dip one side of cooled cookies into melted chocolate, and let dry on waxed paper lined racks. Store in an air tight container. Makes 4 dozen.