Instructions: In a bowl with an electric mixer cream the butter, beat in the sugar, a little at a time, and beat the mixture until it is light and fluffy.

Beat in the eggs, 1 at a time, beating well after each addition, beat the mixture until it is thick and pale, and beat in the anise extract.

In another bowl combine the flour, the baking powder, the salt, and the aniseed and beat the mixture into the butter mixture to form a sticky dough. Halve the dough and with floured hands pat each half into a 14-by-4 inch rectangle on a buttered baking sheet. Brush the rectangles well with the egg wash and bake them in the upper third of a preheated 375F oven for 20-25 minutes, or until they are golden brown and a skewer comes out clean. Cut the rectangles crosswise diagonally into 3/4 inch slices, turn the slices on their sides and bake them in the 375F oven for 5 minutes. Turn the slices and bake them for 5 minutes more. Let the slices cool on racks and store them in airtight containers.

Makes about 34 biscotti.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.