My friend Laura Borghi has this recipe down pat. When ever I am having a special, occasions, Laura makes her biscotti for me. They are great for dipping in wine and a good accompaniment to roasted chestnuts with wine.
1 cup sugar
3/4 cup butter
1 teaspoon vanilla
1 ounce bottle anise extract
4 1/2 cups all purpose flour
2 teaspoons baking powder
Pinch of salt
1/2 cup chopped candied citrus
1/2 cup blanched almond, toasted and chopped
Preheat oven to 325 degrees.
In a food processor combine the sugar, butter, eggs, water, vanilla and anise extract and blend for 10 to 12 seconds.
On a large working surface mix the flour, baking powder and salt together and make a hole in the center. Empty the ingredients from the processor into the well of the flour.
Add the candied citrus and almonds.
With your hands start incorporating the three mixtures together. Knead for 10 to 12 minutes, until mixture forms dough and it is no longer sticky.
Shape the dough into 5 long rolls, 4 inches in diameter and 14 inches long.
Place on a buttered cookie sheet and brush tops of the dough with melted butter. Bake for 20 minutes in a 325-degree oven. Remove from oven and slice rolls with a bread knife at 3/4-inch intervals, cutting at a 45-degree angle. Place the slices on the cookie sheet and bake for 5 minutes more. Remove from oven; let cool. Store in airtight container.
Makes 7 to 8 dozen.