Biscotti

From Jan Crawford in Des Moines WA

1 cup whole almonds, natural
⅔ cup butter
1 cup sugar
4 eggs
1 Tbsp Anise seed (optional - I hardly ever use it anymore)
1 tsp. almond extract (optional)
1 tsp. grated orange peel
4 cups flour
1 Tbsp baking powder
tsp. salt

Toast almonds at 350F for 8-12 minutes. Chop by hand into fairly large pieces when cool.

Cream butter and sugar until fluffy, beat in eggs one at a time. Add the sugar, seasoning and orange peel.

Mix the dry ingredients and add to the creamed mixture then add the nuts and other ingredients.  I kind of knead it a bit, then into an 8-inch or so roll and cut into four portions. Roll each into a rope the length of the baking sheet (I can put all four on one sheet at this time), place on the ungreased sheet and pat down a wee bit and bake at 350F for 25 to 30 minutes. They need to be dry and a nice golden colour.

Options: 1 cup grated ginger. Hazelnuts with dried peaches, apricots, cranberries, chopped semi sweet chocolate (or use chocolate chips).