Biscotti Toscani

⅓ cup butter
2 eggs
cup sugar
I teaspoon vanilla extract
2 tablespoons almond extract
2 teaspoons grated orange peel
2 cups flour
1 teaspoons baking powder
⅛ teaspoon nutmeg
teaspoon salt
cup almonds (Buy sliced/toasted almonds or slice and toast as indicated below.)
1 tablespoon anise seeds

Place the nuts in a shallow pan and bake in a preheated 325 degree oven until golden brown, about 8 to 10 minutes (or buy toasted sliced almonds)
Let cool. In a mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, almond extract and orange peel.
In a bowl, combine the flour, baking powder, nutmeg and salt.
Add the creamed mixture, mixing until blended.
Cut almonds into halves or thirds and fold in.
Divide dough into 4 or more parts.
Form into logs about inch thick, 1 inches wide and 12 inches long.
Roll the logs in anise seeds. Place on a greased and floured baking sheet and, spacing them at least 2 inches apart.
Alternatively, use parchment paper in lieu of greasing and flouring the baking sheet.
Bake in the middle of a preheated 375 degree oven for 25 minutes or until a light golden brown.

Transfer from the baking sheet to a cooling rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at 45 degree angle about inch thick.
Lay the slices flat on the baking sheet and return to the oven for 10 minutes, turning them over at five minutes to dry slightly.

NOTE: For chewier biscotti, bake for less time, removing the baking sheet once that the dough is dry in the center of the sliced biscotti.
If when sliced, the center of the biscotti is still moist, extend the second baking time accordingly.Let cool on a rack.
Store in a tightly closed container

Makes 3 dozen biscotti

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